Best 3 Shorba Libyan Style Lamb Stew Recipes

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Embark on a culinary journey to North Africa with our comprehensive guide to creating the perfect Shorba, a hearty Libyan-style lamb stew. This traditional dish, often served during special occasions, is a symphony of aromatic spices, tender lamb, and a delectable vegetable medley, all simmered together to create a flavorful and comforting experience. Whether you're a seasoned cook or just starting your culinary adventure, this article will provide you with the essential steps, ingredient tips, and cooking techniques to master this Libyan delicacy. Get ready to tantalize your taste buds and impress your family and friends with your newfound skills in preparing an authentic Shorba that captures the vibrant flavors of Libya.

Check out the recipes below so you can choose the best recipe for yourself!

LIBYAN LAMB SOUP - LIBYAN SHARBA



Libyan Lamb Soup - Libyan Sharba image

The Libyan Lamb soup is a simple and tasty soup that's sure to be a welcome guest on your table. This is a tomato-based soup, with warming North African spices, lamb, chickpeas and orzo pasta. It's a delicious one-pot meal.

Provided by Deliciously Mediterranean

Categories     Soup & Stews

Time 50m

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, diced
200g lamb meat, boneless, diced into small cubes
1 teaspoon harissa
1 teaspoon turmeric
1 teaspoon sea salt
1/2 teaspoon ground pepper, freshly ground
1/4 teaspoon cayenne or paprika
2 heaping tablespoon of tomato paste
1 14oz can of chickpeas
1/3 cup of orzo pasta
1 tsp ground caraway or Libyan baharat*
1/4 cup fresh herbs; parsley, dill, or cilantro
2 tablespoon dried mint

Steps:

  • Heat oil in a 3qts pot at medium-high heat. Add onions saute until golden.
  • Once onions are golden, add turmeric, cayenne, harissa paste, salt and pepper. Give everything a good stir. Then add tomato paste and continue cooking for 1-2 minutes - At this point, the oil should turn red. That's the look we're going for here.
  • Now stir in your lamb and ensure all of the spice mixture coats the meat. Lower the heat to low. You're looking for a soft simmer⏤the fat from the lamb will create liquid; don't add water yet. Just cover and forget about it for 5-7 minutes.
  • After the meat has released its juices remove the lid and add 1 1/2 cups and bring to a rapid boil. Once the rapid boil has been achieved, reduce heat to a gentle simmer for 10 minutes.
  • Add in your cooked chickpeas along with 2 1/2 more cups of hot water-Cook for 15 minutes.
  • Add in orzo pasta, garlic and caraway. cook for 5 -7 minutes. Once the pasta is cooked add the parsley or your fresh herb of choice.
  • The last set to making this soup is the mint! Take 1 tablespoon of the dried mint place it in your hands and rub your hand together over the soup. They should fall into the soup as a fine powder. Allow the mint to cook for a few minutes.
  • Serve the soup with lemon slices, baguettes, and salad.

Nutrition Facts : Calories 394 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 17 grams fat, Fiber 9 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 73 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SHORBA LIBYA



Shorba Libya image

This is a classic delicious Libyan soup. I found the recipe online while specifically looking for North-African recipes.

Provided by MariaBright

Categories     African

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, peeled and finely chopped
500 g stewing lamb, chopped
1 (400 g) can chickpeas, drained and rinsed
3 tablespoons tomato puree
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon chili powder
salt
1 liter water
1 tablespoon dried mint
5 ml lemon juice

Steps:

  • Heat the oil in a large saucepan over a medium heat and fry the onions for a few minutes until tender. Add the lamb, chickpeas, tomato puree, spices and salt, and cook for a few minutes more, stirring occasionally.
  • Cover the mixture with water, stir, then simmer with the lid on for 30-45 minutes or until the lamb is cooked. Add extra water if required and adjust the seasoning if necessary.
  • Stir in the crushed mint about 10 minutes before the end, then squeeze in the lemon-juice just before serving. Serves 4-6.

Nutrition Facts : Calories 402, Fat 18.1, SaturatedFat 3.9, Cholesterol 81.2, Sodium 394.8, Carbohydrate 28.6, Fiber 5.7, Sugar 2.2, Protein 31

SHORBA (LIBYAN STYLE LAMB STEW)



Shorba (Libyan Style Lamb Stew) image

Originally a Turkish recipe, variations of Shorba exist in those regions formerly under the control of the Ottoman Empire.

Provided by Member 610488

Categories     Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
1 large garlic clove, chopped
1/2 tablespoon dried red pepper flakes (use less for a milder dish)
3/4 lb lamb shoulder, cubes (trimmed of as much fat as possible and cut into small (1/2 inch)
2 fresh tomatoes, skinned, seeded and roughly chopped
1 tablespoon turmeric
1 teaspoon cumin
1/2 teaspoon five-spice powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups water
1 (15 ounce) can garbanzo beans, drained and rinsed (chickpeas)
1/3 cup dried macaroni (use your favorite soup pasta)

Steps:

  • In a large saucepan, cook first three ingredients for a few minutes over high heat until onion is translucent.
  • Add lamb cubes to saucepan.
  • Saute until the lamb is browned, then stir in next seven ingredients, up to the water.
  • Reduce heat, and simmer, uncovered, for 15 minutes then add the beans.
  • Simmer for another 5 to 10 minutes, then add the pasta.
  • Continue simmering until the pasta is al dente (depends on your pasta choice, 5-12 minutes), and serve with a good hearty whole wheat bread.

Tips:

  • Use high-quality lamb for the best flavor. Look for lamb that is fresh, tender, and has a good amount of marbling.
  • Brown the lamb before stewing it. This will help to develop the flavor and give the stew a richer color.
  • Use a variety of vegetables in your stew. This will add flavor, color, and nutrition. Some good choices include carrots, potatoes, tomatoes, onions, and celery.
  • Season the stew with a variety of spices. This will help to give the stew a complex and flavorful taste. Some good choices include cumin, coriander, paprika, and turmeric.
  • Simmer the stew for at least 1 hour. This will allow the flavors to develop and the lamb to become tender.
  • Serve the stew with a side of rice or bread. This will help to soak up the delicious sauce.

Conclusion:

Libyan Shorba is a hearty and flavorful stew that is perfect for a cold winter day. It is made with lamb, vegetables, and spices, and it is simmered until the lamb is tender and the vegetables are soft. This stew is a great way to use up leftover lamb, and it is also a good source of protein and vegetables. If you are looking for a delicious and easy-to-make stew, Libyan Shorba is a great option.

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