Sharbat Ramadan
(Ramadan Soup) Recipe
Origin: Libya Period: Traditional
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Ingredients:
2 tsp olive oil or ghee
225g cubed, boneless, lamb or beef
250ml passata (tomato juice)
1 tbsp tomato purée
250g cooked chickpeas
1 onion, finely chopped
1 tsp hot chilli powder
1/2 tsp turmeric
75g finely-chopped flat-leaf parsley
35g finely-chopped coriander (cilantro)
60g orzo pasta (sharba)
1 tsp dried mint, crumbled
1 tsp ground allspice (hararat)
salt and black pepper, to taste
lemon juice, to serve.
Sharbat Ramadan
(Ramadan Soup) Preparation:
Method:
Add the oil or ghee to a pan and use to fry the onion, beef and chickpeas until the onion is soft and the meat is nicely browned (about 6 minutes). Now stir-in the tomato juice and tomato purée along with the spices (except the allspice). Cook for 2 minutes then add 120ml water and season with salt and black pepper, to taste.
Simmer the mixture over low heat until the meat is tender (about 35 minutes), topping-up the water as needed. Add the parsley and coriander then stir-in the orzo pasta. Continue simmering gently for about 20 minutes.
About 3 minutes before your are ready to serve stir-in the mint and allspice. Serve ladled into soup bowls and garnish with a squeeze of lemon juice. Accompany with pita (Arabic flat) bread.
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