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Shorba Libya - Libyan Soup

This recipe comes from the shores of Tripoli.  It is a "classic Bedouin brew.  Try to use dried mint which adds a zingier and more exotic flavor than parsley:"  Fiona Dunlop

  • 3 tablespoons olive oil
  • 1 large onion, peeled and finely chopped
  • 1 pound 2 ounces stewing lamb, finely chopped
  • 7 ounce can chickpeas, drained and rinsed
  • 2 - 3 tablespoons tomato puree
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • Salt, to taste
  • About 4 cups water
  • 1 tablespoon dried mint, or a handful of chopped flat leaf parsley leaves
  • Squeeze of lemon juice (optional)
 

Method

Heat the oil in a frying pan over medium heat and fry the onion for a few minutes, until soft.  Add the lamb, chickpeas, tomato puree, spices, and salt, and cook for a few minutes more, stirring occasionally.

Cover the mixture with water and simmer over medium heat for 30 - 45 minutes, or until the lamb is cooked.  Add extra water, if required.  Adjust the seasoning, if necessary.

When the dish is ready, stir in the dried mint or parsley, add a squeeze of lemon juice, if desired, and serve.

Serves: 4 - 6

Reprinted with permission from ©Fiona Dunlop, The North African Kitchen: Regional Recipes and Stories,  published by Interlink Publishing Group  click for book review

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