Shorba Libiya
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The Tale of Shorba Libiya
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Shorba libiya is a spiced Libyan soup made with lamb, tomatoes, and small pasta, reflecting the North African and broader Arab Maghreb tradition of hearty soups eaten to break the daily fast during Ramadan. Its warming spice blend and hearty texture make it a beloved staple of Libyan home cooking year-round.
Ingredients
Scale:· 6 servings
- 500g lamb, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp tomato paste
- 1/2 cup orzo pasta or lisan al asfour
- 1 tsp turmeric
- 1 tsp dried mint
- 2 tbsp lemon juice
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- 1Brown the lamb cubes in a pot with a little oil, then add the chopped onion and cook until softened.
- 2Stir in tomato paste, chopped tomatoes, and turmeric, cooking until the tomatoes begin to break down.
- 3Add enough water to make a soup consistency and bring to a boil, then reduce heat and simmer until the meat is tender, about 30 minutes.
- 4Add the orzo pasta and continue simmering until it is cooked through, about 8-10 minutes, stirring occasionally to prevent sticking.
- 5Stir in dried mint and lemon juice, adjusting the tartness to taste.
- 6Season with salt and pepper.
- 7Garnish with fresh chopped cilantro just before serving.
- 8Serve hot as a starter, especially popular for breaking the fast during Ramadan.
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