Sunday, June 7, 2009

Shorba Libiya (Libyan Soup)

Libyan cuisine is well known for excelling in two things-soups and desserts. Here's a nice soup recipe from Libya which is always served at the start of virtually every meal.It is not only very easy to make but it is very nourishing.

4 Servings


2 tbsp. extra-virgin olive oil

1 large onion, peeled and finely chopped

8 oz boneless beef or lamb, cut into small pieces

1 tbsp. fresh parsley, finely chopped

1/2 tsp. ground cinnamon

2 c water

1 tsp. tomatoe paste


1/2 c pearl barley(or can subs. 7 oz.can chickpeas, rinsed& drained)

1 tbsp.fresh lemon juice

  1. Heat the oil in a large saucepan over medium heat.Saute the onion and meat for 8-10 minutes, or until lightly browned.Add the parsley and cinnamon.

  2. Pour in the water. Add tomatoe paste and salt.Bring to a boil and cook for 10 minutes.Add the barley or chickpeas, if using.Lower the heat and cook for another 45 minutes, or until the barley is tender.Add lemon juice and serve.

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