Libyan Soup with Lamb and Mint: Sharba Libiya شربة ليبية

As its name suggests Libyan Soup is our national dish, equally popular in all regions and summing up in a spoonful the flavours that dominate Libyan cuisine.  There is definately something addictive about this aromatic soup, it's made almost everyday during the fasting month of Ramadan and the only complaints are when another soup is made for variation. There are versions with chicken and fish, but this is the recipe for the classic Sharba Libiya with lamb and dried mint. You can omit the whole spices and still produce a delicious soup, but this is a recipe where more truly is more.

Serves 4-6
Ingredients

200g lamb meat, chopped into small cubes

1 onion, chopped

1 finely chopped tomato 

1/4 cup olive oil

2 tablespoons tomato paste

1 tablespoon dried mint
4  tablespoons finely chopped parsley

1/2 cup lisan asfour (orzo or other soup pasta)

1/2 cup chickpeas, soaked overnight then cooked or use canned (optional)

about 11/2 litres boiling water

1 heaped teaspoon each of: turmeric, black pepper, red paprika, mixed spice

1 level tablespoon salt

Whole Spices (optional)

1 cinnamon stick
5 cardamom pods, crushed
A few shaiba leaves (known as dagad phool in Indian cuisine)
3 bay leaves  

Pour the oil in a pot, add the chopped lamb and chopped onion, drop in any whole spices you are using, stir on medium heat for a few minutes until the oil is infused.

Add the ground spices, chickpeas,chopped tomato,  tomato paste and  cook for few minutes on medium heat, stirring occasionaly.

 Add 1/2 a litre of water and 2 tablespoons of parsley , then cover and cook on low heat for 45 minutes. Once the lamb is cooked, remove the whole spices. Add a litre of boiling water, then add the parsley, and lisan asfour (orzo) cooking for further 15 minutes.



After turning off the heat rub a handful of dried mint between the palms of your hands straight into the pot, then give the soup a final stir.

Serve the soup with lemon wedges, tanoor bread and mbattan.

Lentil Soup With Fried Onions: Hasa Adas حساء عدس

Hasa adas  is a thick lentil soup flavored with cumin and topped with caramelized onion wings, fried until crisp and extra sweet. The same soup ( sometimes made with dried meat) is poured as a sauce over a layer of toasted Arabic bread to make a warming winter comfort food called fattat adas. 

Serves 4
Ingredients:

2 cups orange lentils (washed and drained)

5 cups water
2 garlic cloves
1 medium carrot, chopped
1 chopped onion
1 chopped tomatoes
1/2 - 1 tablespoon cumin
1 tablespoon salt


Fried Onions
2 medium onions, chopped into wings
oil for frying


For Topping
Extra cumin
Toasted or fried bread (cut into cubes, or triangles for flat bread)

Wash and drain lentils, wash and cut the carrot, chop tomatoes and onion.

        Put the onion, tomatoes, carrot,  lentils, garlic cloves, salt and cumin in a pot.  

Add about 5 cups of boiling water. Cook, until the lentils become mushy. 

Leave to cool, puree, add boiling water to desired thickness, stir well. 

Chop 2 onions into thin wings, fry in a little olive oil or butter, stirring constantly until dark brown. 

When serving add a squeeze lemon and a sprinkle of cumin to each bowl then top with a tablespoon of fried onions. Place a handful of toasted bread in the soup bowl before ladling on the soup, to turn it into a more filling meal.

Tomato and Basil Winter Soup - Hassa Dernawi حساء درناوي

Hassa is a thick winter soup, the Libyan hassa is infused with tomato and fresh herbs and thickened with flour. This version is a traditional recipe from Derna in eastern Libya. While there are many variations throughout the country including the Misurati recipe with fenugreek and dried meat (gideed), the Dernawi Hassa is the most famous. It is distinguished by its use of a mixture of fresh herbs including basil, corainder and mint. A piping hot bowl of this hassa, with a squeeze of fresh lemon juice, is guaranteed to warm you up during cold days.

serve 4- 6
Ingredients:
400-500g lamb meat 
2 tomato, finely chopped or (can chopped tomatoes )
1 of each teaspoon, black pepper, turmeric, chilli powder
2 tbsp tomato past
1litre boiling water
salt to taste


To thicken the soup:
3-4 headed tbspoon white flour
1/2 litre cold water

Herbs mix:

3 large garlic cloves

1 finely chopped red chilli

1 cup chopped fresh cilantro

1 cup chopped fresh basil

1 cup fresh mint 

Put the herbs in a food processor and blend to a fine consistency.

                      
                          Cut the meat into small bite-size chunks, put it in a pot.

                        

Spoon the herbs onto the meat, add oil and stir continuously, cook on moderate heat for a few minutes.

Add chopped tomatoes and tomato paste, stir and cook for a few minutes. Add 1 litre  of boiling water,  leave to simmer on low heat  for about one hour.

Add 3-4 tbspoon flour to 1/2 litre cold water, mix well, the mixture most be smooth. You could use a blender.   

Finally, add this mixture to the soup while you are stirring continuously, to thicken the soup. Cook for a further15 minutes, serve with warm wholemeal bread and lemon wedges.

Libyan Soup with Chicken and Thyme : Sharba Libiya bil Dajaj wa Alzatar شربة ليبية بالدجاج والزعتر

As its name suggests Libyan Soup holds a special place in Libyan cuisine. It's an aromatic soup that combines olive oil and a typical Libyan mix of herbs and spices. During Ramadan, it takes pride of place on every Iftar table. There are countless versions of this soup, and everyone has their own favorite recipe. While the classic Sharba Libiya is with lamb and mint, this is a lighter version with chicken and thyme which is particularly suitable for breaking the fast.

Serves 4

Ingredients:

about 400g chicken 
1 medium onion
1 medium tomato
1 cup  finely chopped parsley
1-2 tbsp tomato paste
2 cinnamon sticks
2 bay leaves
7 cardamom seeds
7 cloves
1/2 cup olive oil
1 tsp chilli  powder
1 tsp tumeric
 salt and pepper 
fresh thyme as needed ( you can use dried thym instead )
1/2 cup lisan asfour (bird's tongue) orzo pasta
about 11/2 litre boiling water

Cut and skin the chicken,chop the onion, tomatoes and the parsely.  

Pour the oil in a pot, add chopped onion, drop in the cardamom, cloves, cinnamon and bay leaf, stirring until the oil is infused. Remember to split open the cardamom seeds.

Add the chicken, tomato paste and stir 

Add the spices,  fresh tomatoes and 1/2 cup chopped parsley, 1/2 litre boiling water, cover and cook on  low heat for 15 minutes. Then add about 1 litre water and cook on medium heat for 45 minutes. 

  Remove the chicken pieces, cinnamon sticks and the chicken pieces, de-bone the chicken pieces and cut into bite-sized chunks set aside. Add the remaining amount of parsley, and lisan asfour (orzo), cook for another 10-15 minutes.

Turn of the heat, drop the chicken pieces back in, rub a handful of dried thyme between the palms of your hand straight into the pot, then give the soup a final stir.

Pour the hot soup into small bowls and Serve with lemon wedges and fresh bread.