Libyan soup recipe

Libyan Soup recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Libyan soup recipe is a delicious and hearty dish that is sure to warm you up on a chilly day. Made with a combination of spices, vegetables, and protein, this soup is packed with flavor and nutrients. The recipe takes inspiration from traditional Libyan cuisine, known for its bold and aromatic flavors. Whether you're looking for a comforting meal or want to explore the flavors of North African cuisine, this Libyan soup recipe is a must-try.

Keywords: Libyan, soup, recipe, hearty, flavorful.

Libyan soup recipe details

Libyan soup recipe, recipe Rating: 4.5
Number of votes:97 

Ingredients

8	lamb fillets
3 tbsp	olive oil
2 medium	onions
5 clove(s)	garlic
70 g	tomato puree
2 tsp	harissa, hot chilli paste
700 ml	water
1 tsp	black pepper
2 tsp	salt
100 g	pasta, use rissoni if available, sometimes packaged as Puntaletti, Orzo, or Misko
45 ml	lemon juice

Instructions

Heat the olive oil in a large heavy bottom saucepan, add the chopped onion and fry until 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.

About the recipe:
Traditionally it is made with lamb but I have also had it made with fish, which also is extremely nice. It is a soup best-cooked in quantity, as the tomato puree and harissa cook into the meat they both release olive oil and any fat in the meat and this should be skimmed off and discarded. The best idea is to cook plenty and freeze what you do not use immediately.

In the mid 70ís I traveled to Libya and discovered this recipe and ever since that time I have never been tired of Libyan Soup.

Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a