Sharba Libyia will always remind me of Ramadan. At least in my family, it is mandatory all 30 days. If we dont eat Sharba Libyia our fast is incomplete. This soup is so delicious and flavorful. Its incredibly close to the Tabeekha or sauce we use in every other dish. When I first learned to make it, I was afraid thinking I had messed it up and created sauce not soup. Sharba Libyia is defined by its fresh parsley and dried mint added at the end. This soup is a crowd pleasure, I have never in my entire life met a person who didnt love it!
What you'll need:
- 9oz medium cubed lamb +bones
- 6 tablespoons olive oil
- 1/2 cup PLUS 1 tablespoon Tomato paste
- 1 cup garbanzo beans
-1/2 onion petite diced
- 1 1/2 tablespoons Bzaar
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 1/2 cup Orzo pasta
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 3 tablespoons dried mint
- 10 cups water (divided)
What to do:
1. In a pot on med-high heat, add oil and onions to saute.
7. Add Orzo to the pot. Remember to stir this often to avoid it sticking to the bottom.
when do you add the cilantro?ReplyDelete
I lived in Libya for 3 1/2 years, from Jan. 1974-Aug. 1977. My husband and I love Libyan soup. I am making it today. It is very delicious. I have a recipe very similar to yours but I use beef, and have ajusted the spices since I didn't know where to find harrart spice. I googled it and found this web site.Delete
Do you use dry or canned garbanzo beans?ReplyDelete
I always use dry garbanzo beans that I've rehydrated but if you want to use canned you can, add them at the end when you add the pastaDelete