Indulge in the rich and aromatic experience of Sharba, a beloved traditional Libyan soup that's both satisfying and comforting. Typically enjoyed during Ramadan, this soup offers a delightful blend of tender meat, chickpeas, and small pasta enveloped in a vibrant, spice-infused broth. With its layers of flavor, Sharba creates a hearty meal perfect for any occasion.
Ingredients
馃珮 200g boiled chickpeas
馃悜 250-300g lean mutton, diced into small pieces
馃 2 large onions, finely diced
馃 3-4 cloves garlic, chopped or crushed
馃崊 3 tablespoons tomato paste
馃崫 100g Rozos (small rice-shaped pasta)
馃尶 1/4 cup dried mint
馃尶 1/4 cup dried parsley
馃尶 1.5 teaspoons coriander powder
馃尪 1.5 teaspoons cayenne pepper
馃 1 teaspoon turmeric powder
馃 1 teaspoon cumin powder
馃 1.5 teaspoons salt
馃珤 3 tablespoons extra virgin olive oil
馃毎 1.5 liters water
Instructions
1- Preparation and Saut茅ing:
- Heat the LAXMI LPG stove and place an aluminum pressure cooker over high heat.
- Pour 3 tablespoons of extra virgin olive oil into the cooker and heat.
- Add the chopped garlic and saut茅 briefly, ensuring it does not brown.
- Incorporate the finely diced onions and stir until they become translucent, about 1 minute.
2- Cooking the Meat:
- Add the diced lean mutton to the pressure cooker. Stir continuously until the meat changes color, releasing its moisture.
- Wait until the liquid evaporates, leaving meat pieces floating in the oil, then add all dry spices: coriander, cayenne pepper, turmeric, cumin, and salt. Mix to coat the meat thoroughly with spices.
3- Creating the Broth:
- Stir in 3 tablespoons of tomato paste, ensuring a bright red mixture. Avoid overcooking.
- Pour 1.5 liters of water and stir the mixture to create a consistent broth.
4- Incorporating Chickpeas and Pasta:
- Bring the soup to a rolling boil.
- Add pre-cooked chickpeas and Rozos pasta. Stir continuously to prevent the pasta from clumping or releasing too much starch.
5- Adding Herbs and Simmering:
- Mix in the dried parsley and mint. Stir to incorporate the herbs evenly throughout the broth.
- Cover the cooker with a lid, reduce heat to low, and allow it to cook for 3-4 minutes until pasta is cooked.
6- Finishing and Serving:
- Check the doneness of pasta and chickpeas; they should be almost fully cooked.
- Turn off the heat and let the soup sit for a minute to allow flavors to meld.
- Serve hot with freshly baked bread, and a squeeze of lemon juice for extra zest.
Prep Time: Approximately 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approx. 250 per serving
Proteins: 20g
Fats: 10g
Carbohydrates: 25g
Equipment: LAXMI LPG stove, Aluminum pressure cooker, Glass bowls for prep, Wooden spatula for stirring, Measuring jug/cup, Metal serving spoon/ladle
Cooking Tips:
- Ensure chickpeas are pre-cooked to a firm texture to avoid mushiness.
- Cut mutton into small cubes to ensure even cooking.
- Stir pasta immediately upon adding to prevent clumping.
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Sharba (Libyan Soup)
