Libyan
Shorba Libya
A traditional Libyan lamb and orzo soup simmered with tomato, chickpeas, warming spices, and dried mint. It is served hot with lemon, especially during Ramadan or as a comforting first course.
Ingredients
- Lamb shoulder, cut into small pieces200g
- Olive oil1 1/2 tbsp
- Small onion, finely chopped1
- Tomato paste2 tbsp
- Fresh tomato, grated1 medium
- Cooked chickpeas1/3 cup
- Libyan bzaar spice mix1 tsp
- Ground turmeric1/4 tsp
- Ground cinnamon1 pinch
- Cayenne pepper or red chili powder1/4 tsp
- Salt3/4 tsp, or to taste
- Black pepper1/4 tsp
- Water4 cups
- Orzo or small soup pasta1/3 cup
- Fresh parsley, finely chopped2 tbsp
- Fresh cilantro, finely chopped1 tbsp
- Dried mint1 tsp
- Lemon wedges2
Method
- Heat the olive oil in a heavy pot over medium heat, then add the lamb and brown it on all sides.
- Add the chopped onion and cook until softened and lightly golden, about 5 minutes.
- Stir in the tomato paste and cook for 2 minutes until it darkens slightly and coats the lamb.
- Add the grated tomato, bzaar, turmeric, cinnamon, cayenne, salt, and black pepper, then cook for 3 minutes, stirring often.
- Pour in the water, add the chickpeas, and bring the soup to a boil.
- Lower the heat, cover partly, and simmer for 35 to 40 minutes, until the lamb is tender and the broth is rich.
- Add the orzo and simmer uncovered for 10 to 12 minutes, stirring occasionally so the pasta does not stick.
- Stir in the parsley, cilantro, and dried mint, then simmer for 2 more minutes.
- Taste and adjust the salt or chili, then let the soup rest off the heat for 5 minutes.
- Serve hot in bowls with lemon wedges to squeeze over the soup just before eating.
Common questions
Can I substitute the lamb shoulder with another cut or meat?
Yes. Lamb leg works if you want a leaner soup, though it may be a bit less rich. Beef chuck is the closest beef substitute. Avoid very lean cuts, which can turn dry during the long simmer.
How do I know when the lamb is tender enough before adding the orzo?
The lamb should give easily when pressed with a spoon and start to pull apart at the edges. If it still feels firm or chewy after 40 minutes, keep simmering in small increments until tender.
What are the most common mistakes when making this soup?
The biggest mistakes are not browning the lamb enough, adding the tomato paste too briefly, and boiling too hard after adding the chickpeas. Also, add the orzo near the end or it will absorb too much broth and turn mushy.
How should I store leftovers, and can I freeze them?
Store cooled leftovers in the fridge for up to 4 days. For freezing, it is best to freeze the soup before adding the orzo, since pasta softens after thawing. Add fresh orzo when reheating for the best texture.
What is the best way to serve this soup?
Serve it hot with lemon wedges so each person can brighten the broth to taste. A simple salad and crusty bread work well alongside it. If the soup thickens after resting, loosen it with a splash of hot water.