Best 3 Libyan Soup Recipes

Libya is the home of a very diverse population. With varied ethnic and regional backgrounds, the Libyan cuisine is just as diverse. Yet some dishes are popular countrywide, especially Libyan soup. Libyan soup, known as Shorbat Adas (lentil soup) in the local dialect, is an integral part of modern-day Libya and Libyan cuisine. The preparation is relatively simple, making it a favorite household dish. It is a rich thick hearty soup made with lentils, vegetables, and various spices.

Let's cook with our recipes!

LIBYAN SOUP

Libyan Soup image

Make and share this Libyan Soup recipe from Food.com.

Provided by chia2160

Categories Lamb/Sheep

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 cups chopped onions
1/2 lb boneless lamb shoulder or 1/2 lb dark chicken meat, finely chopped
4 medium ripe tomatoes, diced
0.5 (3 ounce) can tomato paste
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper (to taste) or 1/2 teaspoon harissa (to taste)
1/2 teaspoon saffron thread
salt & freshly ground black pepper
1/2 cup fine pearl barley or 1/2 cup couscous
1 cup cooked chickpeas, drained (canned are fine)
1 tablespoon finely chopped cilantro leaf
1 tablespoon finely chopped flat leaf parsley
1/2 tablespoon dried mint

Steps:

Heat oil in a four-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add tomatoes, tomato paste, paprika, cayenne or harissa, saffron and salt and pepper. Stir, then add 8 cups water. Bring to a simmer and cook for 45 minutes.
Add orzo and chickpeas and cook 15 minutes, until orzo is tender. Add cilantro and parsley. Taste and adjust salt and cayenne or harissa. Add dried mint. Cook for 5 minutes, then serve.

Nutrition Facts : Calories 279.9, Fat 13.6, SaturatedFat 4.3, Cholesterol 27.2, Sodium 206.4, Carbohydrate 28.7, Fiber 4.4, Sugar 5.1, Protein 11.7

LIBYAN LENTIL SOUP

Libyan Lentil Soup image

Make and share this Libyan Lentil Soup recipe from Food.com.

Provided by Dienia B.

Categories Southwest Asia (middle East)

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups lentils, orange washed and drained
5 cups water
2 garlic cloves
2 carrots, chopped
1 onion, chopped
1 tomatoes, chopped
1/2 tablespoon cumin
1 tablespoon salt
2 onions, chopped in wings
3 tablespoons olive oil
4 slices lemons

Steps:

Combine lentils, water, garlic, carrots, onion, tomato, cumin and salt.
Cook until thick and mushy.
For garnish, fry onions in olive oil until dark and crispy, stirring constantly to prevent burning.
Put soup in bowl; top with onion; and squeeze lemon on top.
Can put olive oil on top if you want.
Can serve with flatbread.

LIBYAN SOUP

LIBYAN SOUP image

Categories Soup/Stew Chicken Lamb

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 cups chopped onion
1/2 pound boneless lamb shoulder or dark chicken meat, finely chopped
4 medium-size ripe tomatoes, diced
1/2 can (3 ounces) tomato paste
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper or harissa or to taste
1/2 teaspoon saffron thread
Salt and freshly ground black pepper to taste
1/2 cup orzo, fine pearl barley or couscous
1 cup cooked chickpeas, drained (canned are fine)
1 tablespoon finely chopped cilantro leaves
1 tablespoon finely chopped flat-leaf parley
1/2 tablespoon dried mint

Steps:

1. Heat oil in a four-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add tomatoes, tomato paste, paprika, cayenne or harissa, saffron and salt and pepper. Stir, then add 8 cups water. Bring to simmer and cook for 45 minutes. 2. Add orzo (or other grain) and chickpeas and cook 15 minutes until grain is tender. Add cilantro and parsley. Taste and adjust salt and cayenne or harissa. Add dried mint. Cook for 5 minutes, thn serve.

Tips:

For a richer flavor, use homemade chicken or lamb broth instead of water.
Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
If you like a spicy soup, add a pinch of cayenne pepper or red pepper flakes.
Serve the soup with a dollop of yogurt or sour cream, and a sprinkle of fresh herbs, such as cilantro or parsley.
Leftover soup can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Libyan soup is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken or lamb. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a favorite in your household.