Shorba Libya Food

SHORBA (LIBYAN STYLE LAMB STEW)

Steps:

• In a large saucepan, cook first three ingredients for a few minutes over high heat until onion is translucent.
• Add lamb cubes to saucepan.
• Saute until the lamb is browned, then stir in next seven ingredients, up to the water.
• Reduce heat, and simmer, uncovered, for 15 minutes then add the beans.
• Simmer for another 5 to 10 minutes, then add the pasta.
• Continue simmering until the pasta is al dente (depends on your pasta choice, 5-12 minutes), and serve with a good hearty whole wheat bread.

SHORBA LIBIYA - LIBYAN LAMB & CHICKPEA SOUP

Steps:

• Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
• Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
• Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
• Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
• Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
• Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.

SHORBA LIBYA

Steps:

• Heat the oil in a large saucepan over a medium heat and fry the onions for a few minutes until tender. Add the lamb, chickpeas, tomato puree, spices and salt, and cook for a few minutes more, stirring occasionally.
• Cover the mixture with water, stir, then simmer with the lid on for 30-45 minutes or until the lamb is cooked. Add extra water if required and adjust the seasoning if necessary.
• Stir in the crushed mint about 10 minutes before the end, then squeeze in the lemon-juice just before serving. Serves 4-6.

SHARBA LIBYA ( LIBYAN SOUP)

Steps:

• Saute the onion with meat in oil.
• Add parsley and saute until meat is brown.
• Add chopped tomatoes, tomato paste, salt, spices, and stir while sizzling.
• Add enough water to cover meat, simmer on medium heat until meat is cooked.
• Add more water if needed, and bring to a boil.
• Add orzo, simmer until cooked.
• Before serving, sprinkle crushed dried mint leaves, and squeeze fresh lemon juice to taste.
• Variations:.
• More parsley can be added at the end when orzo is almost cooked to give fresher parsley flavor.
• Spices may be added to the meat while sauteing so it will absorb the salt and spices. Then add tomato and simmer longer for the tomato to be cooked in the oil.
• Sustitute chicken or beef for lamb.
• Add uncooked soaked chick peas with the meat.
• Add cilantro with the parsley.

AFRICAN ALMOND CHICKEN (LIBYA)

Steps:

• Boil chicken in water until tender - about 30 minutes.
• Take out and set aside to cool.
• Save 2 cups of the chicken stock.
• Debone the cooled chicken.
• Heat the oil.
• Then add the celery, peas, chicken stock, almonds, salt and sherry.
• Simmer 10 minutes.
• Thicken sauce with 2 tablespoons cornstarch mixed in 1/4 cup water.
• Add to sauce and bring to a boil until it thickens.
• Serve with noodles or a bowl of steaming rice.