Shorba Libya
Warm, aromatic, and brimming with bold spices, Shorba Libya is a comforting Libyan soup that blends tender lamb, vibrant tomatoes, and fragrant seasonings like cinnamon, turmeric, and cumin. This traditional recipe is elevated with the addition of vermicelli or small pasta, creating a hearty dish perfect for family dinners or special occasions. A touch of harissa adds optional heat, while fresh parsley and coriander bring a refreshing herbal note. Served with a squeeze of lemon for a zesty finish, this one-pot dish is a must-try for fans of North African cuisine. With just 15 minutes of prep time and rich flavors that develop in under an hour, Shorba Libya is an effortless way to explore the culinary heart of Libya.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams lamb, cut into small cubes
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 400 grams canned tomatoes, pureed
- 2 tablespoons tomato paste
- 1.5 liters water or chicken stock
- 0.5 teaspoons cinnamon powder
- 1 teaspoons paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoons ground cumin
- 1 teaspoons Harissa (optional, for spice)
- 100 grams vermicelli or small pasta (such as orzo)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh coriander, chopped
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 4 pieces lemon wedges, for serving
Instructions
Heat olive oil in a large pot over medium heat.
Add the lamb cubes and cook until browned on all sides, about 5 minutes.
Stir in the chopped onion and cook until softened, about 4-5 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the pureed tomatoes and tomato paste. Cook for 2-3 minutes to deepen the flavor.
Pour in the water or chicken stock and bring to a gentle boil.
Add cinnamon, paprika, turmeric, cumin, salt, black pepper, and harissa (if using). Stir well to combine.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally.
Stir in the vermicelli or small pasta and let cook for 8-10 minutes, or until pasta is tender.
Add the fresh parsley and coriander, and stir well. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and serve hot, garnished with lemon wedges for squeezing before eating.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
