Sharbat Hilba
(Fenugreek Soup) Recipe

Origin: Libya Period: Traditional

Ingredients:

4 large pieces of meat on the bone (lamb shanks are good)
3 tsp hilba (fenugreek seeds), lightly crushed
4 small onions, thinly sliced
1/2 tbsp bzaar
1/2 tbsp chilli powder
1 tbsp tomato purée
salt, to taste
2 tbsp oil

Sharbat Hilba
(Fenugreek Soup) Preparation:

Method:

Add 720ml water to a wide pan then stir-in the oil and add the meat and onions. Stir-in the tomato paste and bring to a boil. Cover and simmer for about 90 minutes, or until the meat is tender. Add the spices and simmer, covered, for a further hour or until the sauce has thickened slightly. Remove the meat and chop then return to the soup.

Serve in soup bowls garnished with dried mint.

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