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Libyan Lamb Soup – Libyan Chorba


  • Author: Sarah J
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

A Libyan classic soup recipe, that’s your sure to love and make time and time again.


Scale

Ingredients

  • olive oil
  • 1 medium onion, diced
  • 200g lamb meat, boneless, diced into small cubes
  • 1 tsp harissa
  • 1 tsp turmeric
  • 1/2 tsp cayenne or paprika
  • 2 heaping tbsp of tomato paste
  • 1 14oz can of chickpeas
  • 1/4 cup of orzo pasta
  • 1/2 tsp ground caraway
  • 1/4 cup fresh herbs; parsley, dill, or cilantro
  • 2 tbsp dried mint

Instructions

  1. Heat oil in a 3qts pot at medium-high heat. Add onions saute until golden.
  2. Once onions are golden, add turmeric, cayenne, and harissa paste. Cook for 2 minutes until fragrant. add tomato paste and continue cooking for 2 minutes – At this point, the oil should start to turn red that’s the look we’re going for here.
  3. Now stir in your lamb and coat everything. Lower the heat to low medium heat for 10 minutes. – the fat from the lamb will create liquid don’t add water yet. Just cover and forget about it for 10 minutes.
  4. Now it time to add the water, add to 2 cups and bring to a rapid boil. Once the rapid boil has been achieved, you can reduce heat and simmer. At this point add in your chickpeas along with 1 more cup of hot water. Cook for 15 minutes.
  5. Add in orzo pasta cook for 5 -7 minutes.
  6. Once the pasta is cooked it’s time for the finishing touches. Add in the garlic, caraway, and herbs.
  7. The last set to making this soup is the mint! Take a tbsp of the dried mint place it in your hands and rub your hand together over the soup. The should fall into the soup as a fine powder. allow the mint to cook for a few minutes.
  8. Serve the soup with lemon slices, baguettes, and salad.

Notes

  • Don’t skip the mint – it’s what gives the soup the classic flavour
  • If your using soaked dried chickpea add during step #3
  • We peel our chickpea’s for this recipe as it gives a better texture – But it’s not necessary.
  • Category: Soup
  • Method: stove top
  • Cuisine: Libyan