Sharba Libiya

Background of Sharba Libiya

Sharba Libiya, also known simply as Libyan Soup, is a staple dish in Libyan cuisine, renowned both for its rich flavors and comfort offering. This soup has roots tracing back to ancient times, capturing the essence of traditional North African seasoning and culinary techniques. The dish is beloved throughout Libya and often features on tables during the month of Ramadan, adding warmth and nourishment after a day of fasting.

The popularity of this dish extends beyond Libya's borders, connecting culinary traditions across the Maghreb region. It typically incorporates staple spices such as ras el hanout, a blend that may include spices like cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dried ginger, and chili peppers. The soup's thick consistency and hearty ingredients make it a complete meal, often garnished and enhanced with fresh herbs.

A traditional Libyan feast wouldn't be complete without this flavorful soup, showcasing the country's love for fresh ingredients and distinct seasoning. It reflects both the diversity and richness of Libyan culture, celebrating communal dining and shared family experiences.

Ingredients

• Lamb - 500g, cut into cubes
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Carrot - 1 large, diced
• Celery - 2 sticks, chopped
• Tomato paste - 3 tablespoons
• Fresh tomatoes - 2, peeled and diced
• Chickpeas - 1 can, drained or 200g soaked
• Rice - 3 tablespoons
• Cinnamon - 1 stick
• Ras el hanout - 2 teaspoons
• Paprika - 1 teaspoon
• Bay leaf - 1
• Vegetable broth or chicken broth - 4 cups
• Salt and pepper to taste
• Fresh parsley - for garnish
• Lemon wedges - for serving

Preparation

Step 1: Preparing the Ingredients

Begin by preparing all your ingredients. The lamb should be cut into cubes, approximately 1 inch, ensuring they cook evenly. Finely chop the onion and garlic. Dice the carrot and chop the celery. Peel and dice the tomatoes. Ensure your chickpeas are drained and set aside if using canned.

Step 2: Cooking the Lamb

Heat the olive oil in a large pot over medium heat. Once hot, add the onion and sauté until translucent. Add the garlic and cook for another minute until fragrant. Introduce the lamb cubes, cooking until they are browned on all sides. This will take about 5-7 minutes.

Step 3: Building the Soup Base

Once the lamb is browned, add the carrot, celery, and cinnamon stick. Stir these ingredients thoroughly, allowing them to cook for another 5 minutes to release their flavors. Add the tomato paste and stir for an additional 2 minutes to meld the flavors together.

Step 4: Adding Liquids and Spices

Add the diced tomatoes, broth, bay leaf, ras el hanout, and paprika to the pot. Stir well and bring to a gentle boil. Once boiling, lower the heat to a simmer and let it cook, undisturbed, for about 1 hour. Use this time to set your cooking timer so as not to lose track!

Step 5: Incorporating Rice and Chickpeas

After the soup has simmered for an hour, add the chickpeas and rice to the pot. Let these cook for another 30 minutes until the rice is tender and fully absorbed in flavor. Check for seasoning, adding salt and pepper to your preference.

Serving and Enjoying Sharba Libiya

Once the soup is ready, remove it from the heat and serve hot. Top each bowl with a generous sprinkle of parsley for fresh, vibrant color. Serve with lemon wedges on the side, allowing each diner to squeeze fresh lemon juice into their soup, heightening the flavors.

Enjoy this dish as a starter or a main course. Its hearty nature pairs well with warm, crusty bread or a simple salad. This richly flavored soup invites you to take your time, enjoying every bite with family or friends, reflecting the true spirit of Libyan hospitality.