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.
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
- 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.
- 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.