Libyan Lamb Soup - Libyan Sharba
50 min
A spiced lamb and chickpea soup with orzo, tomato, and dried mint; simmered until tender and finished with fresh herbs.
| 1 tablespoon olive oil | Heat oil, sauté onion until golden | Stir in lamb, cover & simmer 5–7 min | Add 1 1/2 cups water, boil then simmer 10 min | Add chickpeas & 2 1/2 cups water, simmer 15 min | Add orzo, garlic & caraway, cook 5–7 min | Stir in fresh herbs | Rub dried mint over soup, simmer 2–3 min |
| 1 medium onion, diced | |||||||
| 1 teaspoon harissa | Add spices & tomato paste, cook 1–2 min | ||||||
| 1 teaspoon turmeric | |||||||
| 1 teaspoon sea salt | |||||||
| 1/2 teaspoon ground pepper, freshly ground | |||||||
| 1/4 teaspoon cayenne or paprika | |||||||
| 2 heaping tablespoons tomato paste | |||||||
| 200 g lamb meat, boneless, diced into small cubes | |||||||
| 1 400 g can of chickpeas, drained | |||||||
| 60 g orzo pasta | |||||||
| 1 tsp ground caraway or Libyan baharat | |||||||
| 1–2 garlic cloves, pressed | |||||||
| 15 g fresh herbs: parsley, dill, or cilantro | |||||||
| 2 tablespoons dried mint |
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