Shorba bil Lahm (Libyan Meat Soup)
Shorba bil lahm is a comforting and hearty meat soup popular in Libyan cuisine. It is flavorful and broth-based, packed with tender pieces of meat, vegetables, and aromatic spices. It is often enjoyed as a satisfying meal on its own or as a starter to a larger feast.
Source and licence
"Shorba bil Lahm (Libyan Meat Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Shorba_bil_Lahm_(Libyan_Meat_Soup), revision 4518515), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Shorba_bil_Lahm_(Libyan_Meat_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 4518515
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
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 500 grams (1 lb) boneless lamb or beef, cut into small cubes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cayenne pepper (adjust according to spice preference)
- Salt to taste
- Pepper, to taste
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 2 tomatoes, chopped
- 1 liter (4 cups) vegetable broth or beef broth
- 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 to the pot 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 in the ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and pepper, and cook for another minute to toast the spices.
- Add the chopped carrots, potatoes, and tomatoes to the pot, and stir well to combine with the meat and spices.
- Pour in the vegetable broth or beef broth, and bring the soup to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh parsley or cilantro.