SHORBA LIBIYA - LIBYAN LAMB & CHICKPEA SOUP
There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or chicken. Shorba is an essential dish during Ramadan as well as throughout the rest of the year.
Provided by Um Safia
Categories Lamb/Sheep
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
- Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
- Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
- Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
- Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
- Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.
Nutrition Facts : Calories 259.5, Fat 7.5, SaturatedFat 2.5, Cholesterol 81.2, Sodium 246, Carbohydrate 20.5, Fiber 4.8, Sugar 2.4, Protein 28.8
KUSKSU (LIBYAN COUSCOUS WITH SPICY BEEF AND VEGETABLES)
Provided by Kimberly Killebrew, www.daringgourmet.com
Time 1h30m
Yield 4
Number Of Ingredients 26
Steps:
- Heat the oil in a Dutch oven over medium-high heat and fry the beef until nicely browned on all sides. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic and cook another minute.
- Add the chili powder, hararat, tomatoes, tomato puree, beef stock, salt, and brown sugar. Bring the mixture to a boil, reduce to a simmer, cover and cook for 30 minutes.
- Add the vegetables and garbanzo beans, return to a boil, reduce, cover and simmer for another 40 minutes until until the vegetables and beef are tender and the sauce has thickened.
- To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the tomato-based sauce over everything.
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