Libyan Soup (Sharaba)

This dish is considered by many the national dish because it’s made throughout Libya by various methods. The difference can be the type of protein and a variation of spices by region, city and sometimes the particular neighborhood.

List of Ingredients:

• 1.5 lbs of Lamb, Lean Cut(cubed) - Beef or Chicken can be substituted.
• 3-6 tablespoon of Extra virgin Olive Oil (depending on your diet)
• 1 Large onion (sweet onion if possible)
• .5 can of Tomato Paste, Organic(small)
• 4 Roma Tomato finely chopped (or 1 can crushed tomato)
• Lemon juice, raw (1 lemon yields)
• 2 tablespoon of Orzo
• 1 can of Chick Peas(Garbanzo beans)
• 1-3 cinnamon stick (depending on your taste)
• 1 teaspoon cloves, ground (optional)
• 1 tablespoon, allspice, ground (optional)
• 1 tablespoon red pepper
• 3 tablespoon of Spearmint, dried
• 3 tablespoon of Tumeric
• 2 teaspoon of Black pepper - freshly ground
• 1 carton or low salt chicken stock or broth (organic if possible)
• 2 cups of WATER
• Salt to taste (sea salt or kosher if possible)

Recipe Directions:

• Sauté the finely chopped onion, cinnamon sticks in olive oil in a good caste iron stockpot.
• Let the sticks heat up in the oil then add meat.
• Add salt, spices, and stir while sizzling. Sauté until meat is brown and spices release their oils.
• Add chopped tomatoes and tomato paste.
• Add chicken broth / stock, water, lemon juice and bring to a boil.
• Simmer on low heat until meat is cooked (20-30 min).
• Add more water if needed, and bring to a boil.
• Add orzo, chick peas - simmer until cooked (8-9 minutes)
• Before serving, sprinkle more crushed dried mint leaves, and squeeze more fresh lemon juice to taste.

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