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 / 7 oz lamb meat, boneless, diced into small cubes
1 14 oz / 400 g can of chickpeas, drained
1/3 cup / 60 g orzo pasta
1 tsp ground caraway or Libyan baharat
1–2 garlic cloves, pressed
1/4 cup / 15 g fresh herbs: parsley, dill, or cilantro
2 tablespoons dried mint

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