This warming soup is a staple in our house in the winter and an essential during the month of Ramadan. Libyan soup is rich and full of flavour with pops of pasta and tender lamb running through it, and a wonderful freshness from the herbs.
The dish works perfectly as a light meal or as a starter.
Time: 35 minutes
- 1 heaped teaspoon ghee
- 2 tablespoons neutral oil (sunflower or vegetable)
- 1 large onion - diced
- 250g lamb (or beef) - cubed
- Large handful of chickpeas - peeled and halved
- Small bunch of parsley - chopped
- 1.5 tablespoons tomato puree
- 1 teaspoon Oea Hararat
- ¾ teaspoon Oea Bzaar
- Chilli powder - to your liking
- 1 cup tomato passata/fresh tomato sauce
- 4 large cups of water
- 2 heaped tablespoons orzo
- 2-3 teaspoons dried mint
- Salt and pepper - to taste
- Add the ghee, oil, onion, meat, chickpeas and a third of the parsley to a hot pot. Stir once and allow to cook for about 7 minutes or until the meat begins to brown and the onions are soft and juicy.
- Add the tomato puree and stir to combine, then leave to cook for 2-3 minutes or until you can see bubbles in the tomato.
- Add in the spices (Hararat, Bazaar, chilli powder and black pepper), salt and tomato passata and stir well. Leave to cook covered for 10 minutes.
- Add in 1 large cup of water and cover again for 5 minutes or until the meat is very nearly cooked through.
- Add in the orzo and the remaining 3 cups of water, cover and cook for 10 more minutes or until the orzo is tender.
- Turn off the heat, add in the mint and remaining parsley and serve!
Note: We love this with a squeeze of fresh lemon juice and some crusty bread.