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Shorba Libiya (Libyan Tomato Soup)

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15 min
Prep
60 min
Cook

Ingredients

  • 300 g (10.5 oz) lamb, cut into small pieces
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 400 g (14 oz) canned chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 0.5 tsp cinnamon
  • 1.5 liters (6 cups) water or broth
  • 60 g (0.33 cup) small pasta (or bulgur)
  • Juice of 1 lemon
  • 2 tbsp chopped mint, for garnish
  • Salt and pepper, to taste

Method

  1. Heat olive oil in a large pot and brown the lamb pieces for 6-8 minutes.
  2. Add the onion and cook until softened, then stir in garlic and cook 1 minute more.
  3. Add tomato paste, chopped tomatoes, turmeric, paprika and cinnamon, and cook for 5 minutes to deepen the flavor.
  4. Pour in the water or broth, bring to a boil, then reduce heat and simmer covered for 45 minutes until the lamb is tender.
  5. Add the pasta or bulgur and simmer for a further 10-12 minutes until cooked through.
  6. Stir in lemon juice, season with salt and pepper, and simmer for 2 more minutes.
  7. Ladle into bowls and garnish with fresh mint before serving.

Introduction: Shorba Libiya is a warmly spiced tomato-based soup considered one of Libya's most iconic dishes, especially prominent at the iftar table during Ramadan, where it is traditionally the first dish eaten to break the fast.

Cultural Background: Shorba Libiya is a warmly spiced tomato-based soup considered one of Libya's most iconic dishes, especially prominent at the iftar table during Ramadan, where it is traditionally the first dish eaten to break the fast. Its bright red color comes from tomatoes and a touch of turmeric, and it is often thickened with a small amount of pasta, rice or bulgur.

Tips: Adding the lemon juice at the end keeps the soup bright rather than dulling its color through long cooking. For a Ramadan iftar spread, serve with dates and flatbread alongside.

Variations: A vegetarian version uses vegetable broth and chickpeas in place of lamb.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop, adding a little water as the pasta will continue to absorb liquid over time.

FAQs:

Q: Why is shorba eaten first at iftar?

A: Its warm, easily digestible broth gently reintroduces food after a day of fasting.

Q: Can I use rice instead of pasta?

A: Yes, add slightly earlier since rice takes a little longer to cook than small pasta.

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