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




Ingredients:




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


salt


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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