Sharbat Libya
(Libyan Soup) Recipe
Origin: Libya Period: Traditional
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Ingredients:
125g lamb meat, sliced into small pieces
60ml oil or samn (use smen
1 large onion, chopped
1/2 bunch parsley, chopped
1 tbsp tomato purée
3 tomatoes, chopped
juice of 1 lemon
80g orzo pasta
salt and chilli powder, to taste
2 tsp Hararat (Libyan five-spice)
dried mint leaves, crumbled, to garnish
Sharbat Libya
(Libyan Soup) Preparation:
Method:
Add the smen or oil to a pan and use to fry the onion and lamb until the lamb is browned all over and the onion is soft and lightly golden. Stir-in the parsley then add the tomatoes, tomato purée, salt and spices. Fry for about 4 minutes, or until the spices release their aroma, stirring constantly, then add just enough water to cover the contents of the pan.
Bring to a simmer and cook for about 30 minutes, or until the meat is tender. Add more water, as desired then stir-in the orzo pasta, bring to a boil, reduce to a simmer and cook until the pasta is tender (about 12 minutes). Stir-in the lemon juice then ladle into bowls and garnish with dried mint leaves
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More snack recipes... More Traditional recipes... More recipes for Soup... More recipes for Meat... More recipes for Pies and Tarts... More recipes for Pasta... More recipes for Lamb... More recipes for Carbohydrate Staples...
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Other recipes with lamb and oil as primary ingredients:
Kufta
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