Libyan Chorba - A hearty lamb & mint soup

lamb or beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than lamb or beef.

vermicelli

🥗Healthier: whole grain pasta

💰Cheaper: regular pasta

Whole grain pasta is healthier while regular pasta is more affordable.

Chop 2 medium onions into a small dice.

Heat 1 tablespoon of olive oil in a pot over high heat until shimmering.

Add the diced lamb and sear on all sides for about 5-8 minutes until browned.

Add the diced onions to the pot and a couple of splashes of water to deglaze the bottom.

Sauté the onions with the meat for 5-8 minutes until softened.

Stir in 25 grams of tomato paste and 0.5 teaspoon of boharat.

Add 0.5 teaspoon of black pepper, 1 teaspoon of paprika, and 2.5 teaspoons of salt; mix well.

Cook for a few minutes to remove the rawness of the tomato paste.

Add 400 grams of chopped tomatoes and wash the can with 300 milliliters of water; add this to the pot.

Add 400 grams of canned chickpeas to the pot.

Pour in 1.2 liters of water and bring to a boil.

Add 2 teaspoons of dried mint and stir.

Reduce heat to medium-low, cover the pot, and let it simmer for 40-60 minutes.

Check that the meat is cooked and the chickpeas are done.

In a separate pan, heat 1 tablespoon of butter or olive oil over medium heat.

Add 75 grams of orzo pasta and fry for 3-4 minutes until light golden.

Add the orzo to the pot and stir in the chopped parsley and fresh mint.

Cook for about 10 minutes, stirring every minute to prevent sticking.

If desired, add 1 cup of water to thin the soup to the preferred texture.

Just before serving, add freshly squeezed lemon juice.

Cooking Techniques

Equipment Needed

Spice Level: