Libyan Shorba
- π₯© 400g diced lamb tiny pieces preferred
- π§ 1 onion diced
- πΏ Handful of parsley chopped
- π 1 tablespoon tomato paste
- π§ 1 teaspoon vegetable seasoning or salt
- πΆοΈ 1/2 teaspoon black pepper
- πΏ 1/2 teaspoon coriander powder
- π‘ 1 teaspoon turmeric
- πΆοΈ 1/2 teaspoon 7 spice a mixed Arab spice
- π₯« 1 can TRS Chick Peas peeled
- π 1/3 cup Durum Wheat Semolina Orzo
- π« 1/3 cup Burcu Zeytinyagi Olive Oil
- π 1 can Italian Plum Tomatoes 400g
- π§ Water as needed for desired consistency
A hearty and nourishing soup traditionally enjoyed during Ramadan, made with tender lamb, chickpeas, and orzo pasta, seasoned with aromatic spices.
Libyan Shorba: A Hearty Ramadan Soup
Libyan Shorba is a traditional and cherished soup in Middle Eastern cuisine, particularly enjoyed during the holy month of Ramadan. This delightful soup is a blend of aromatic spices, tender meat, chickpeas, and orzo pasta, making it both nourishing and comforting. Ideal for breaking fast, it epitomizes the hearty flavors so prized in Libyan kitchens.
Ingredients
π₯© 400g diced lamb tiny pieces preferred
π§
1 onion diced
πΏ Handful of parsley chopped
π
1 tablespoon tomato paste
π§ 1 teaspoon vegetable seasoning or salt
πΆοΈ 1/2 teaspoon black pepper
πΏ 1/2 teaspoon coriander powder
π‘ 1 teaspoon turmeric
πΆοΈ 1/2 teaspoon 7 spice a mixed Arab spice
π₯« 1 can TRS Chick Peas peeled
π 1/3 cup Durum Wheat Semolina Orzo
π« 1/3 cup Burcu Zeytinyagi Olive Oil
π
1 can Italian Plum Tomatoes 400g
π§ Water as needed for desired consistency
Instructions
1- SautΓ© the Onion:
- Heat the Burcu Zeytinyagi Olive Oil in the large pot over medium heat.
- Add the diced onion and sautΓ© until they become lightly browned and translucent.
2- Brown the Lamb:
- Add the diced lamb to the onions.
- Cook until the lamb changes color, turning from red to a greyish-brown.
3- Incorporate Tomato Paste and Spices:
- Stir in the tomato paste, vegetable seasoning, black pepper, coriander powder, turmeric, and 7 spice.
- Cook for about a minute to eliminate the raw taste of the tomato paste.
4- Add Tomatoes and Water:
- Crush the Italian plum tomatoes directly into the pot.
- Mix thoroughly.
- Add enough water to reach a light soup consistency, adjusting for personal preference.
5- Simmer the Soup:
- Bring the mixture to a boil, then reduce to medium heat and cover.
- Let it cook for about 10 minutes to tenderize the lamb.
6- Add Orzo:
- Stir in the Durum Wheat Semolina Orzo, ensuring it is evenly distributed and not sticking to the pot base.
- Cook for about a minute.
7- Final Ingredients:
- Add the TRS Chick Peas and chopped parsley.
- Stir well and continue cooking for another 10 minutes until all ingredients are combined and the orzo is cooked.
8- Finalize and Serve:
- Taste the soup, adjusting seasoning as necessary.
- Turn off the heat and serve hot, garnishing with chopped fresh parsley.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Calories: 320
Proteins: 20g
Fats: 15g
Carbohydrates: 25g
Equipment:
- π² Large Non-Stick Cooking Pot with two handles
- π₯ Wooden Spoon yellow/light brown
- π½οΈ White Round Serving Bowl and Plate
- π₯ Silver-colored Serving Spoon
- πͺ Cutting Board & Knife for dicing
Cooking Tips
- Meat Portion: Tiny pieces of lamb cook quickly and are easier to eat with a spoon.
- Onion SautΓ©ing: Be careful not to over-brown the onions to avoid bitterness.
- Tomato Paste: Ensure to cook it properly for enhanced sweetness.
- Consistency: The soup should have a light, broth-like consistency.
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