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Sharba Libiya

Name: Sharba Libiya
Total time: 90 min
Yield: Serves 6
Cuisine: Libya
Ingredients: 300g Lamb; 150g (cooked) Chickpeas; 100g Very thin pasta; 1 Onion; 2 tbsp Tomato paste; 1/2 tsp Turmeric; 1 tsp Paprika; A pinch Cinnamon powder; 1 tbsp Dried mint; 2 tbsp Olive oil; 1 Lemon; 2 tsp Salt; 1.5L Water

Soup

⏱ 90 min

👥 Serves 6

Difficulty ⭐

Lamb, chickpeas, and tiny pasta simmered with tomato and mint — Libya's Ramadan soup.

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📖 The Story Behind This Dish

Sharba Libiya means 'Libyan soup,' and it's always served first at the evening meal breaking the Ramadan fast. Lamb, chickpeas, tomato, and onion are simmered with tiny orzo-like pasta and finished with dried mint and lemon. It's the taste of the Libyan home.

🌆 Where it's eaten: After sunset during Ramadan in Libya, a bowl of red soup scattered with mint sits beside a plate of dates on the fast-breaking table.

🥕 Ingredients (serves 6)

Lamb 300g
Chickpeas 150g (cooked)
Very thin pasta 100g
Onion 1
Tomato paste 2 tbsp
Turmeric 1/2 tsp
Paprika 1 tsp
Cinnamon powder A pinch
Dried mint 1 tbsp
Olive oil 2 tbsp
Lemon 1
Salt 2 tsp
Water 1.5L

👩‍🍳 Instructions

Heat olive oil in a pot and sauté the small pieces of lamb and chopped onion.
Add the tomato paste, spices, and salt and stir-fry, then pour in the water and simmer 1 hour.
Add the chickpeas and simmer 10 minutes.
Add the pasta, broken short, and simmer 10 minutes.
Add the dried mint and serve with lemon.

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