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Libyan Soup (sharrba)

Libyan Soup (sharrba)
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This soup is well known in the North African countries (Libya, Tunisia, Algeria, and Morocco). It is served in different occasions, but mostly during the month of Ramadan.

 

Recipe (Ingredients):
1 cup oil 1 medium onion, chopped lb cubed lamb meat 1 cup soaked chick peas 3 tbsp tomato paste tsp chili powder and paprika l tsp mixed spices tsp turmeric Add salt to taste cup Orzo or bulgur #3 (crushed wheat) cup chopped parsley cup chopped cilantro (optional) Pinch of dried mint

 
 
To Serve:
  • Heat the oil in saucepan, add the onions, saute until golden brown.
  • Add tomato paste, saute fro 3-4 min. then add all the spices and stir 1-2 min.
  • Add the meat, chickpeas and stir for few min.
  • Add about 6 cups of water; bring to a boil on high heat. Reduce heat to medium low, cover, cook until meat is almost done.
  • Add water bring to boil, and then add the pasta or bulgur and parsley, reduce the heat and cook for about 45min
  • Add cilantro, simmer for 3-4min turns off the heat sprinkle the mint, mix and serve with lemon wedges at the side. (6 serving(
  •   the heat to low, cover, cook for 20 minutes.
  • For best result, when most of the water got absorbed, fluff with a fork, cover tightly, and then cook the rice in low heated oven until it's dine. (4-5 serving)

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