Sharba Libiya (Libyan Soup)

  • 1/2 to 1/3 lb. lamb meat cut into small pieces
  • 1/4 cup oil or "samn" (vegetable ghee)
  • one large onion
  • 1 table spoon tomato paste
  • 2 -3 tomatoes
  • 1 lemon
  • 1/2 cup orzo, salt, red pepper, Libyan spices (Hararat) or cinnamon
  • Saut» the onion with meat in oil.
  • Add parsley and saut» until meet is brown.
  • Add chopped tomatoes, tomato paste, salt, spices, and stir while sizzling.
  • Add enough water to cover meat, simmer on medium heat until meat is cooked.
  • Add more water if needed, and bring to a boil.
  • Add orzo, simmer until cooked.
  • Before serving, sprinkle crushed dried mint leaves, and squeeze fresh lemon juice to taste.

  • More parsley can be added at the end when the orzo is almost cooked to give a fresher parsley flavor.
  • Spices may be added to the meat while saut»ing so it will absorb the salt and the spices. Then add the tomato and simmer longer for the tomato to be cooked in the oil.
  • Substitute chicken or beef for lamb
  • Add uncooked soaked chick peas with the meat
  • Add cilantro with parsley.