Sharba Libiya - Spicy Libyan Lamb Soup

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon harissa paste 1 tablespoon harissa paste
• 1 liter (4 cups) lamb or vegetable broth 1 liter (4 cups) lamb or vegetable broth
• 100g (3.5 oz) vermicelli pasta 100g (3.5 oz) vermicelli pasta
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 34g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb pieces and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes and tomato paste to the pot. Cook for a few minutes until the tomatoes start to soften.
4. 4.
   Return the lamb to the pot and add the ground cumin, coriander, turmeric, paprika, cayenne pepper, and harissa paste. Stir well to coat the lamb and spices evenly.
5. 5.
   Pour in the lamb or vegetable broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the lamb is tender.
6. 6.
   In a separate pot, cook the vermicelli pasta according to the package instructions. Drain and set aside.
7. 7.
   Once the lamb is tender, add the cooked vermicelli pasta to the soup. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Sharba Libiya hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim excess fat before cooking.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Vermicelli pasta — Cook the pasta separately to avoid it becoming too soft in the soup. Rinse with cold water after cooking to prevent sticking.

Tips & Tricks

• For a richer flavor, you can add lamb bones or lamb stock to the soup while simmering.
• If you prefer a thicker soup, you can blend a small portion of the cooked soup and add it back to the pot before adding the vermicelli pasta.
• Serve the Sharba Libiya with a squeeze of fresh lemon juice for a tangy twist.
• If you can't find harissa paste, you can substitute it with a combination of chili powder and paprika.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will further develop, making it even more delicious the next day.

Serving advice

Serve the Sharba Libiya in deep bowls, allowing the aromatic steam to rise. Accompany it with warm crusty bread for dipping and soaking up the flavorful broth.

Presentation advice

Garnish each bowl of Sharba Libiya with a sprinkle of fresh chopped parsley to add a pop of color. Serve the soup piping hot to fully enjoy its comforting qualities.