Sharba Libya (Libyan Soup)
Sharba Libya is a hearty Libyan soup of meat, vegetables, chickpeas and small pasta in a spiced tomato broth. The seasoning is what sets it apart: cumin, paprika, turmeric, cinnamon and coriander, with a little cayenne for heat. Browning the lamb or beef first gives the broth depth, and a long covered simmer softens the meat. It keeps well, and the flavors deepen overnight in the refrigerator.
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until they turn translucent and smell fragrant.
Add the lamb or beef and cook, stirring now and then so it does not stick, until browned on all sides.
Stir in the carrots, potatoes, celery, green and red bell peppers, zucchini, peas and chickpeas until everything is mixed with the meat.
Add the tomatoes, tomato paste, cumin, paprika, turmeric, cayenne, cinnamon, coriander, salt and pepper. Stir until the vegetables are coated with the spices and paste.
Pour in enough water to cover the ingredients and bring to a boil. Lower the heat, cover the pot and simmer for about 1 hour, until the meat is tender.
While the soup simmers, cook the pasta according to the package directions, then drain it and set it aside.
Taste the soup after the hour and adjust the salt and pepper. Stir in the cooked pasta and simmer for another 10 minutes so it takes on the flavor of the broth.
Take the pot off the heat and ladle the soup into bowls. Garnish with chopped parsley or cilantro and serve hot with crusty bread.
Make it personal.
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