Recipe

Shorba Arabee Recipe

	Bigkiwi / All my dishes 1 month, 1 week ago 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 ... More Prep:10m Cook:80m Servings:8	Bigkiwi
	addictive soup

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Fans

dollhead

shecooks4u

berry

quaziefly

sitbynelli

Ingredients

3 tbsp. Olive oil

2 Onions

5 cloves of garlic

8 oz of neck fillet of lamb

70 gram tin of tomato puree

2 teaspoons of harissa

3 pints of water

15 grams of finely chopped fresh coriander

2 tsp. of salt

1 tsp. of black pepper

1 cups of pasta. Use rissoni if available, sometimes this will be packaged as Puntaletti, Orzo, or Misko

45 ml lemon juice

Directions

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.

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Comments

shecooks4u 1 month, 1 week ago said:
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 one!

sitbynellie 2 weeks ago said:
Great tip for slicing meat really thin! I think this soup will be great. Thanks for the recipe!

Susan

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