Sharba Libya (Libyan Soup)
Sharba Libya is a traditional and hearty soup enjoyed throughout Libya. It is made with a combination of vegetables, legumes, aromatic spices, and tender chunks of meat. It is a comforting and nourishing dish that is perfect for colder days or as a satisfying meal any time of the year.
Source and licence
"Sharba Libya (Libyan Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sharba_Libya_(Libyan_Soup), revision 4518513), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sharba_Libya_(Libyan_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518513
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 tablespoons olive oil
- 500 grams (1 lb) lamb or beef, cut into small cubes
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 2 stalks of celery, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup green peas (fresh or frozen)
- 1 cup chickpeas, cooked or canned
- 1 cup macaroni or other small pasta
- 2 ripe tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- Salt to taste
- Pepper, to taste
- Fresh parsley or cilantro, chopped, for garnish
Method
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
- Add the diced lamb or beef cubes to the pot and cook until browned on all sides. Stir occasionally to prevent sticking.
- Once the meat is browned, add the diced carrots, potatoes, celery, green and red bell peppers, zucchini, green peas, and chickpeas to the pot. Stir well to combine with the meat.
- Add the diced tomatoes, tomato paste, cumin, paprika, turmeric, cayenne pepper, cinnamon, coriander, salt, and pepper to the pot. Stir to coat the ingredients with the spices and tomato paste.
- Pour enough water into the pot to cover all the ingredients. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour. This allows the flavors to meld together and the meat to become tender.
- In the meantime, cook the macaroni or small pasta according to the package instructions. Drain and set aside.
- After the soup has simmered for an hour, taste and adjust the seasoning with salt and pepper if needed.
- Add the cooked macaroni or small pasta to the soup and stir to incorporate. Let the soup simmer for another 10 minutes to allow the pasta to absorb the flavors.
- Remove the pot from the heat. Ladle into serving bowls and garnish with fresh chopped parsley or cilantro.
- Serve the soup hot with crusty bread on the side.