Libyan Chorba: Hearty Lamb & Mint Soup
Libyan Chorba is a comforting and aromatic lamb and mint soup that hails from the heart of Middle Eastern culinary traditions, particularly popular in Libya. This dish is traditionally served during Ramadan, providing a nourishing and flavorful meal that delights with its tender lamb, chickpeas, and orzo, all seasoned with fresh herbs and spices.
Ingredients
💧 1.5L water
🥩 300g lamb leg steaks or tender cut of beef
🍅 400g canned chopped tomatoes, Chopped Tomatoes generic store brand or Napolina
🥫 400g canned chickpeas, generic brand with Arabic writing
🍝 75g orzo
🌿 25g fresh mint
🍅 25g tomato paste
🧅 2 medium onions
🌿 1/2 cup parsley, about 20 stalks
🫒 1 Tbsp olive oil
🧈 1 Tbsp butter or olive oil
🧂 2 1/2 Tsp salt
🌿 2 Tsp dried mint
🌕 1 Tsp turmeric
🌶️ 1 Tsp paprika
🧂 1/2 Tsp Boharat or 7 spice
🧂 1/2 Tsp black pepper
Instructions
1- Prep the Ingredients:
- Dice two medium onions into medium-small pieces.
- Slice the 300g lamb leg into small cubes approximately 1.5 cm x 1.5 cm, trimming most of the excess fat.
- Roughly chop parsley by removing leaves from about 20 stalks.
- Slice mint leaves into ribbons.
2- Cook the Lamb:
- Heat 1 Tbsp of olive oil in a stainless steel pot over high heat.
- Add the diced lamb and sear for 5-8 minutes until browned.
3- Cooking Onions and Spices:
- Add diced onions to the pot with a few splashes of water to deglaze.
- Cook onions for 5-8 minutes until soft.
- Stir in 25g of tomato paste and spices (Boharat, black pepper, paprika, turmeric, and salt) for 1-2 minutes.
4- Simmer the Soup:
- Add canned chopped tomatoes and chickpeas to the pot.
- Introduce 1.5L of water, bringing the mixture to a boil.
- Add dried mint and stir. Cover and simmer on medium-low heat for 40-60 minutes.
5- Prepare and Add Orzo:
- In a small pan, heat butter or olive oil over medium heat.
- Toast 75g of orzo for 3-4 minutes until light golden.
- Add the toasted orzo to the soup with chopped parsley and mint.
- Cook for an additional 10 minutes, stirring occasionally.
6- Final Touches:
- Adjust the soup's consistency by adding water if it's too thick.
- Serve hot, optionally garnished with a lemon wedge and a sprig of fresh parsley.
Prep Time: Supported by ingredient preparation
Cook Time: 60-80 minutes
Total Time: 75-95 minutes
Servings: 4
Equipment:
- Cutting boards, wood and white plastic
- Chef's knife
- Small bowls
- Stainless steel pot with loop handles
- Wooden spoon
- Glass measuring jug
- Stainless steel pan
- Ladle and metal spoon
Cooking Tips
- Stick to small lamb cubes for quick cooking and uniform texture.
- Use water splashes to deglaze the pot when cooking onions.
- Toast the orzo until golden for a nutty flavor.
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