Libyan soup recipe
Libyan Soup recipeThis article was published by: Matthew
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|3 tbsp||olive oil|
|70 g||tomato puree|
|2 tsp||harissa, hot chilli paste|
|1 tsp||black pepper|
|100 g||pasta, use rissoni if available, sometimes packaged as Puntaletti, Orzo, or Misko|
|45 ml||lemon juice|
InstructionsHeat 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.
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Libyan soup recipe
Recipe type: xarchivex
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