Libyan Lamb Soup - Libyan Sharba

Step 1

Heat oil in a 3qts pot at medium-high heat. Add onions and saute until golden.

Step 2

Once onions are golden, add turmeric, cayenne, harissa paste, salt and pepper. Give everything a good stir. Then add tomato paste and continue cooking for 1-2 minutes - At this point, the oil should turn red. That's the look we're going for here.

Step 3

Now stir in your lamb and ensure all of the spice mixture coats the meat. Lower the heat to low. You're looking for a soft simmer⏤the fat from the lamb will create liquid; don't add water yet. Just cover and forget about it for 5-7 minutes.

Step 4

After the meat has released its juices, remove the lid, add 1 1/2 cups water, and bring to a rapid boil. Once the rapid boil has been achieved, reduce heat to a gentle simmer for 10 minutes.

Step 5

Add the cooked chickpeas along with 2 1/2 more cups of hot water. Cook for 15 minutes.

Step 6

Add the orzo pasta, garlic, and caraway. Cook for 5 -7 minutes. Once the pasta is cooked, add the parsley or your fresh herb of choice.

Step 7

The last step in making this soup is the mint! Take 1 tablespoon of the dried mint, place it in your hands, and rub your hands together over the soup. The mint should fall into the soup as a fine powder. You can stop with just 1 tablespoon of mint if you'd like; I recommend tasting it and then adding more if you don't find it overpowering. I always add 2 tablespoons however if the mint is really strong ill use less

Step 8

Allow the mint to cook for a few minutes before serving.

Step 9

Serve the soup with lemon slices, baguettes, and salad.