Sharba Libiya - Libyan Mint and Lamb Soup

 

     This month we have a twofer! Eat the World and Sunday Funday are sharing a theme!! This month we are traveling to Libyan, a large country in the north of Africa. Egypt neighbors it to the east and Algeria and Tunisia to the west. This savory soup was a delicious reflection of the cuisine of the region; it has a tomato base with warming herbs and spices like cinnamon and mint. those delicious flavors are paired with lamb, garbanzo beans, and pasta.  all of this is melded together for a delightful bowl. This recipe is adapted from Libyan Food: Step-by-step recipes and photos of food from the modern Libyan kitchen. 

Check out all the wonderful Libyan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

• A Day in the Life on the Farm: Libyan Cheese Dip 
• Sneha’s Recipe: Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives 
• Palatable Pastime: Maghreb Chicken and Vegetable Stew 
• Amy’s Cooking Adventures: Macroona Imbakbaka (Libyan Minestrone) 
• Culinary Adventures with Camilla: Mbakbaka (Spicy Libyan Pasta) 
• Kitchen Frau: Kufta bin Batinjal (Eggplant Kofta in Tomato Sauce

Here are some amazing Libyan recipes from #SundayFunday to check out and enjoy. 

Ejja - Libyan Frittata from Mayuri’s Jikoni

Libyan Harissa Paste from Cook with Renu

Libyan Lamb Stew with White Beans and Spinach from Karen’s Kitchen Stories

Pilpelchuma - Libyan Chili Paste from Food Lust People Love

Lamb Soup Recipe

1 lb. lamb stew meat

1 large onion, chopped

3 roma tomato, chopped fine

3 Tbsp. olive oil

2 Tbsp. tomato paste

2 tsp. dried mint

1/4 c. parsley, chopped

1/4 c. pearl couscous

1 can garbanzo beans, drained

1 tsp. paprika

1/4 tsp. turmeric

1/4 tsp. cinnamon

1/4 tsp. black pepper

4 c. chicken broth

5 cardamom pods

2 bay leaves

1 lemon

Heat the oil in an instant pot. Season the lamb cubes with salt and add to the pan, in batches, until the meat is seared. Remove from the pan and set aside. 

Add the cardamom, onion and tomato, and cook, stirring, until the onion starts to soften.  Add the paprika, turmeric, pepper, cinnamon, and bay leaves, and continue to cook until the tomato breaks down. Add the tomato paste and cook for 2 minutes more. 

Add the lamb back to the pan, along with its juices, parsley, garbanzo beans, and chicken broth. Put the lid on the instant pot and set it to high pressure. Cook for 45 minutes and then allow it to cool for 10 minutes. Release the pressure and remove the lid. 

 

Place the instant pot to simmer and add the mint and pearl couscous. Simmer for 10 - 15 minutes or until the couscous is tender. Remove the cardamom pods and bay leaves if you can. Squeeze both halves of the lemon into the soup and stir to combine. 

Serve immediately.