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)
