Sunday, 27 May 2012



As its name suggests this soup originates in Libya. There are countless versions of this soup, and everyone has their own favourite recipe, but no one makes it better than my moma :) 
Like many Palestinians, my family has travelled all over the word (libya included) and along the way picking up lots of cooking secrets. 
During Ramadan, this soup takes pride of place on every libyans Iftar table, and now ours too. Simply delicious and so easy to prepare, you would be mad not to try it. 

What you'll need:
  • 3 tablespoons of vegetable oil
  • 1 cup of chopped onion
  • 250g lamb meat cut into small cubes
  • 2 tablespoons of tomato paste
  • 1/2 cup cooked chickpeas, drained
  • 1/2 teaspoon chilli powder
  • 1 teaspoon paprika
  • Salt to taste (I use about 1 tablespoon)
  • cups water
  • 3 tablespoons orzo (small soup pasta)
  • 1 tablespoon of dried mint
  • 4 tablespoons finely chopped fresh coriander
Heat the oil in your pot. Add the chopped onion and cubed meat and cook stirring frequently for about 5 minutes. Add the tomato paste, chickpeas, chilli powder, paprika and salt. Stir, then add 1 cup of water. 
Bring to a simmer for a further 30 minutes or so until the meat is cooked. Add the remaining 4 cups of water and bring to a boil. We are nearly at the final steps. 
Now add orzo and cook for another 15 minutes, until orzo is tender. Sprinkle the coriander and the dried mint. Cook for 5 minutes, and WA-LAH, soup is ready to be served.

I usually serve this soup with some lemon wedges and a few slices of toasted french baguette. Oo La laa 

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