Best 3 Libyan Soup Recipes

Embark on a culinary journey to the heart of Libya with our diverse collection of traditional Libyan soup recipes. Savor the richness of Libyan Harira, a hearty and flavorful soup brimming with tender lamb, plump chickpeas, and an array of aromatic spices. Indulge in the simplicity of Libyan Shurba, a comforting chicken and vermicelli soup that exudes warmth and nourishment. Experience the vibrant flavors of Libyan Marga, a sumptuous vegetable soup brimming with fresh okra, tomatoes, and a tantalizing blend of herbs and spices. Discover the unique Libyan take on lentil soup in our Libyan Lentil Soup recipe, where lentils, vegetables, and a touch of cumin come together to create a satisfying and subtly spiced dish. For a delightful twist, try our Libyan Bamya, a delectable okra soup enriched with tender lamb and a chorus of aromatic spices.

Here are our top 3 tried and tested 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 vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
To make the soup ahead of time, cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, thaw the soup in the refrigerator overnight or in a slow cooker on low for 6-8 hours. Then, reheat the soup over medium heat until warmed through.
Serve the soup with crusty bread, rice, or couscous.
Garnish the soup with chopped fresh parsley, cilantro, or mint.
Add a dollop of yogurt or sour cream to each bowl of soup for a creamy, tangy flavor.

Conclusion:

Libyan soup is a delicious and hearty soup that is perfect for a cold winter day. The combination of chicken, vegetables, and spices creates a flavorful and aromatic broth that is sure to please everyone at the table. This soup is also very easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious soup, give Libyan soup a try.