Sharba Libiya (شربة ليبية (shorba libiya))
Overview
Sharba Libiya is the national soup of Libya. Small pieces of lamb are browned with onion, then cooked with tomato paste, chickpeas and a warm mix of spices such as turmeric, paprika, cinnamon and the Libyan spice blend bzaar. Near the end, small grains of pasta like orzo or lisan asfour are added and simmered until they thicken the broth. It is finished with plenty of dried mint and served with lemon wedges for squeezing. The soup is thick, tangy and fragrant, and it is usually eaten with bread.
History
The soup is part of almost every Ramadan iftar in Libya, often served right after dates and milk. Similar tomato and pasta soups called chorba are found in Tunisia and Algeria, but the Libyan version is known for its generous mint and its use of lamb. Many families make a large pot every evening during the holy month.
Main ingredients
Lamb, tomato paste, orzo pasta, chickpeas, dried mint, turmeric. The soup is built on lamb broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chickpea soups · Lamb soups · Tomato soups · Mint soups
Recipe outline serves 4 · ~75 min
Ingredients
- 500 g lamb shoulder, in small cubes
- 1 onion, chopped, 3 tbsp tomato paste
- 200 g cooked chickpeas
- 150 g orzo or other small pasta
- 1 tsp turmeric, 1 tsp paprika, 1 tsp bzaar or cinnamon, chilli
- 2 tbsp dried mint, lemon wedges
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Brown the lamb and onion in oil with the spices.
- Stir in the tomato paste, add 1.5 l water and simmer for 45 minutes.
- Add the chickpeas and pasta and cook for 15 minutes, stirring.
- Stir in the dried mint and serve with lemon.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
