Libyan soup

Name: Libyan soup (Shorba Libiya)
Yield: Serves 4–6
Cuisine: Libyan
Ingredients: about 1 litre (1¾ pints) water; 2–3 tbsp tomato purée; 1 tsp turmeric; 1 tsp ground coriander; 500 g (1 lb 2 oz) stewing lamb, finely chopped; 1 x 200 g (7 oz) can chickpeas, drained and rinsed; ½ tsp chilli powder; 1 large onion, peeled and finely chopped; 3 tbsp olive oil; salt, to taste; squeeze of lemon juice (optional); 1 tbsp dried mint, or a handful of chopped flat leaf parsley leaves

Shorba Libiya

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

If you ever travel extensively in Libya, this soup will soon become familiar as it appears, in different versions, at the start of virtually every meal. Nourishing, flavoursome and easy to make, it is a classic Bedouin brew. Try to use dried mint, which adds a zingier and more exotic flavour than parsley.

Ingredients

3 tbsp olive oil
1 large onion, peeled and finely chopped
500 g (

Africa
Libya
Tripoli
Fish course
Starter
Gluten-free
North Africa
Mediterranean
Soup

Method

Heat the oil in a frying pan over a medium heat and fry the onion for a few minutes, until soft. Add the lamb, chickpeas, tomato purée, spices and salt, and cook for a few minutes more, stirring occasionally.
Cover the mixture with water and simmer over a medium heat for 30–45 minutes, or until the lamb is cooked. Add extra water, if required. Adjust the season