Sharbat Libya (Libyan Soup) is a traditional Libyan recipe for a classic lamb-based soup with pasta in a tomato and lemon juice stock. The full recipe is presented here and I hope you enjoy this classic Libyan version of: Barley Spices (Zemmeetah).
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Ingredients:
125g lamb meat, sliced into small pieces
60ml oil or samn (use smen, preserved butter)
1 large onion, chopped
1/2 bunch parsley, chopped
1 tbsp tomato purée
3 tomatoes, chopped
juice of 1 lemon
80g orzo pasta
salt and chilli powder, to taste
2 tsp Hararat (Libyan five-spice)
dried mint leaves, crumbled, to garnish
Method:
Add the smen or oil to a pan and use to fry the onion and lamb until the lamb is browned all over and the onion is soft and lightly golden. Stir-in the parsley then add the tomatoes, tomato purée, salt and spices. Fry for about 4 minutes, or until the spices release their aroma, stirring constantly, then add just enough water to cover the contents of the pan.
Bring to a simmer and cook for about 30 minutes, or until the meat is tender. Add more water, as desired then stir-in the orzo pasta, bring to a boil, reduce to a simmer and cook until the pasta is tender (about 12 minutes). Stir-in the lemon juice then ladle into bowls and garnish with dried mint leaves
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