Best 3 Shorba Libya Recipes

Shorbat Libya, also known as Libyan Shorba, is a traditional Libyan soup that is an amalgamation of vegetables, meat, and spices, simmered together to create a hearty and flavorful broth. This classic dish is a staple in Libyan cuisine, often served as a main course or as a side dish to accompany rice or bread. With its diverse variations, Shorbat Libya offers a range of flavors and textures, making it a popular choice for both locals and food enthusiasts.

This article presents three distinct recipes for Shorbat Libya, each with its unique set of ingredients and cooking methods:

1. **Classic Shorbat Libya:** This recipe stays true to the traditional approach, featuring a combination of lamb or beef, a variety of vegetables like carrots, celery, potatoes, and tomatoes, and a blend of Libyan spices.

2. **Chicken Shorbat Libya:** This variation offers a lighter version of the soup, using chicken as the primary protein. It incorporates aromatic spices and fresh herbs, resulting in a subtly flavored broth.

3. **Vegetarian Shorbat Libya:** Catered to vegetarians and vegans, this recipe showcases the diverse flavors of vegetables like zucchini, eggplant, bell peppers, and chickpeas, simmered in a flavorful broth enhanced with aromatic spices.

These recipes aim to provide a detailed guide to preparing Shorbat Libya, ensuring a delightful and authentic culinary experience. Whether you prefer the classic meat-based version, the lighter chicken variation, or the hearty vegetarian option, this article has a recipe tailored to your preferences.

Here are our top 3 tried and tested recipes!

SHORBA LIBIYA - LIBYAN LAMB & CHICKPEA SOUP

Shorba Libiya - Libyan Lamb & Chickpea Soup image

There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or chicken. Shorba is an essential dish during Ramadan as well as throughout the rest of the year.

Provided by Um Safia

Categories Lamb/Sheep

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

500 g stewing lamb, finely chopped
200 g canned chick-peas (rinsed & drained)
1 liter water (approx)
1 large brown onion, grated (or finely chopped)
3 tablespoons concentrated tomato puree
1 teaspoon fresh gorund coriander seed
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1 -1 1/2 tablespoon dried mint
sea salt
1/2 lemon, juice of
4 -6 fresh mint sprigs, to serve
1 lemon, cut into wedges to serve

Steps:

Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.

Nutrition Facts : Calories 259.5, Fat 7.5, SaturatedFat 2.5, Cholesterol 81.2, Sodium 246, Carbohydrate 20.5, Fiber 4.8, Sugar 2.4, Protein 28.8

CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)

Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) image

This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

Provided by salima1962

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

Ingredients

1 cup freekeh
water to cover
¾ pound lamb meat, cut into 1 1/2-inch cubes
1 onion, grated
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
salt to taste
3 tablespoons vegetable oil
1 bunch fresh cilantro, finely chopped, divided
1 bunch fresh mint, finely chopped, divided
1 stalk celery
½ (14 ounce) can chickpeas, drained
1 tablespoon tomato paste
1 zucchini, diced
1 carrot, diced
3 medium ripe tomatoes
1 potato, diced

Steps:

Place freekeh in a bowl and cover with cold water. Set aside.
Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g

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

Ingredients

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

Tips:

Before cooking, rinse the lamb or beef bones thoroughly to remove any blood or impurities.
To enhance the flavor of the shorba, roast the lamb or beef bones in the oven for 15-20 minutes before adding them to the pot.
Use a variety of vegetables to add flavor and texture to the shorba. Common vegetables used in Libyan shorba include tomatoes, potatoes, carrots, zucchini, and green beans.
Add spices and herbs to the shorba according to your taste preferences. Common spices and herbs used in Libyan shorba include cumin, coriander, paprika, turmeric, bay leaves, and parsley.
Simmer the shorba for at least 1-2 hours to allow the flavors to meld and develop.
Serve the shorba hot with crusty bread, rice, or couscous.

Conclusion:

Libyan shorba is a hearty and flavorful soup that is perfect for a cold winter day. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen. So next time you're looking for a delicious and satisfying soup, give Libyan shorba a try!