libyan soup

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Cooking receipe to make libyan soup under category General Recipes. You may find some video clips related to this receipe below.

libyan soup

shouraba

225g finely chopped onion

2 cloves garlic (crushed)

2 tablespoons olive oil

110g 175g finely chopped raw lean lamb or beef (not minced)

110g chick peas (soaked for 12 hours)

50g spaghetti broken into short lengths

1 heaped teaspoon ground allspice

1 heaped teaspoon ground cumin

1 heaped teaspoon ground coriander

23 heaped teaspoons mild chilli powder

150g double concentrate tomato paste

1/2 1 fresh green chilli de seeded and finely chopped

1.25 litres water

2 teaspoons sugar

1 teaspoon salt

2 tablespoons chopped parsley

1 tablespoon dried mint

To serve

pitta bread

lemon wedges

First of all heat the oil then add the onion and garlic and cook until they are lightly browned about 6 minutes.

After that turn up the heat and add the finely chopped meat.

Cook stirring frequently until the pieces of meat are all lightly browned.

Now turn the heat down and stir in the ground spices and cook for 1 minute or so before adding the tomato concentrate and fresh chilli.

Then mix everything well and as soon as the base of the pan begins to brown add the water then the sugar salt and drained chick peas.

Now put a lid on and simmervery gently for 45 minutes.

After that remove the lid and sprinkle in the spaghetti pieces re cover and cook for a further 15 minutes stirring from time to time.

Lastly stir in the parsley and the mint and serve with lemon wedges to squeeze into the soup.

This would be an excellent choice for a dinner party served with warm pitta bread.

Serves 6

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