A Libyan classic soup recipe, that’s your sure to love and make time and time again.
- olive oil
- 1 medium onion, diced
- 200g lamb meat, boneless, diced into small cubes
- 1 tsp harissa
- 1 tsp turmeric
- 1/2 tsp cayenne or paprika
- 2 heaping tbsp of tomato paste
- 1 14oz can of chickpeas
- 1/4 cup of orzo pasta
- 1/2 tsp ground caraway
- 1/4 cup fresh herbs; parsley, dill, or cilantro
- 2 tbsp dried mint
- Heat oil in a 3qts pot at medium-high heat. Add onions saute until golden.
- Once onions are golden, add turmeric, cayenne, and harissa paste. Cook for 2 minutes until fragrant. add tomato paste and continue cooking for 2 minutes – At this point, the oil should start to turn red that’s the look we’re going for here.
- Now stir in your lamb and coat everything. Lower the heat to low medium heat for 10 minutes. – the fat from the lamb will create liquid don’t add water yet. Just cover and forget about it for 10 minutes.
- Now it time to add the water, add to 2 cups and bring to a rapid boil. Once the rapid boil has been achieved, you can reduce heat and simmer. At this point add in your chickpeas along with 1 more cup of hot water. Cook for 15 minutes.
- Add in orzo pasta cook for 5 -7 minutes.
- Once the pasta is cooked it’s time for the finishing touches. Add in the garlic, caraway, and herbs.
- The last set to making this soup is the mint! Take a tbsp of the dried mint place it in your hands and rub your hand together over the soup. The should fall into the soup as a fine powder. allow the mint to cook for a few minutes.
- Serve the soup with lemon slices, baguettes, and salad.
- Don’t skip the mint – it’s what gives the soup the classic flavour
- If your using soaked dried chickpea add during step #3
- We peel our chickpea’s for this recipe as it gives a better texture – But it’s not necessary.
- Category: Soup
- Method: stove top
- Cuisine: Libyan