Sharba libiya
Sharba libiya, from above
Non vegLibya

Sharba libiya

Spiced lamb and orzo soup with mint and lemon. Libya's Ramadan bowl.

75 minTime
19 gProtein each
mediumSpice
Libya's soup2 chapters · 1 min read

Make it your way

Grandma's wayLibyan Ramadan style.
The original
262kcalsame
19 gproteinsame
5 gfibresame
75minutessame

The original sharba libiya.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Mutton (goat meat)300 g lamb, small cubes
Pasta½ cup orzo or broken spaghetti
Chickpeas, boiled1 cup cooked
Onion1 large
Tomato puree¼ cup
Tomato2
Mint leaves1 tbsp dried
Turmeric (ground turmeric)½ tsp
Cinnamona pinch
Kashmiri chilli powder1½ tsp
Baharat1 tsp, or bzar
Cooking oil (vegetable oil)2 tbsp
Lemon juicelemon wedges
Flat leaf parsleya handful
Saltto taste
Water6 cups

Method

4 steps
  1. 1Brown the lamb and onion in the oil with the spices.
  2. 2Add the tomato paste, tomato and water. Simmer until the lamb is tender.
  3. 3Add the chickpeas and orzo and cook until the pasta is tender.
  4. 4Finish with dried mint, parsley and lemon.
Serve it like this

Ladle into bowls with lemon wedges and mint.

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Make it a meal

What goes with Sharba libiya: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khubz120 min
Bread or rice Methi thepla40 min
On the side Baingan bharta40 min
On the side Jeera aloo30 min
A little snack Brik à l'oeuf30 min
To drink Kokum sharbat25 min
Something sweet Date squares60 min
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