SHORBA ARABEE
From bigkiwi 14 years ago
- 80 minutes to make
- Serves 8
In the mid 70’s I traveled to Libya and discovered this recipe and ever since that time I have never tired of Libyan Soup. To say its addictive would be an overstatement but it’s close. Traditionally it’s made with lamb but I’ve also had it made with fish, which also is extremely nice. Read more It’s a soup best-cooked in quantity, as the tomato puree and harissa cook into the meat they both release olive oil and any fat in the meat and this should be skimmed off and discarded. The best idea is to cook plenty and freeze what you don’t immediately use. See less
Ingredients
- 3 tbsp. olive oil shopping list
- 2 onions shopping list
- 5 cloves of garlic shopping list
- 8 oz of neck fillet of lamb shopping list
- 70 gram tin of tomato puree shopping list
- 2 teaspoons of harissa shopping list
- 3 pints of water shopping list
- 15 grams of finely chopped fresh coriander shopping list
- 2 tsp. of salt shopping list
- 1 tsp. of black pepper shopping list
- 1 cups of pasta. Use rissoni if available, sometimes this will be packaged as Puntaletti, Orzo, or Misko shopping list
- 45 ml lemon juice shopping list
How to make it
- Heat the olive oil in a large heavy bottom saucepan, add the chopped onion and fry till transparent.
- Add the crushed cloves of garlic and continue to cook for 1 minute.
- The lamb fillet needs to be cut into very thin slices and it is easier to do this when the lamb is partly frozen, add the thin slices of lamb to the saucepan and cook until the fat changes colour. Add the tomato paste and the harissa and stir into the mix. Add the water, salt, and black pepper.
- Bring to the boil, reduce the heat so the soup just simmers cover and cook for 60 minutes.
- Add the coriander, pasta, and lemon juice and cook, for a further 20 minutes
- This dish may be frozen.
The Rating
Reviewed by 5 people-
With your tip on using the lamb partly frozen....this is one of the best secrets I have been using for soup when browning meats...it works so much better...and you get the meat to be more of the shape you desire (plus meat is never overcooked)Good on...more
shecooks4u
in Chandler loved it
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Great tip for slicing meat really thin! I think this soup will be great. Thanks for the recipe!
Susan
sitbynellie
in Glasgow loved it
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