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Libyan Soup

Updated: Apr 22, 2022

Lamb Cubes, in a delicious mix of fresh parsley, coriander, orzo and more.

Who doesn't love a good soup, I feel like every culture / cuisine has its king of the soups and its hard not to be bias about the Libyan Soup called #Sharba (Soup) #Libiya (Libyan) very simple name, fairly simple to make but the taste is so delicious and so worth it !

When a Libyan family invites you to an official meal in their family home you can bet your bottom dollar, 3/4 times the starters that will be served to you is this soup.

Full video at the bottom of the page


Lamb- the more the merrier

1 Large Onion

1 Can Chopped Tomato

2 Tablespoon Tomato Puree

Fresh Parsley - 70g or 1/2 bunch

Coriander - 70g or 1/2 bunch

Mint - 10g

Orzo - 4 handfuls




#Hararat 10 Spice Mix - (gp spices)

Red Chili Powder (optional)


1. Chop your lamb into cubes small/medium sized cubes

2. Place into a pot on a medium heat and allow the meat to run its juices and brown, add your chopped onion and some corn or sunflower oil allow these to brown.

3. Add your seasoning, salt to taste, 1 tablespoon of #libyan #Hararat 10 Spice Mix (available from the gp spices website) 1 teaspoon of red chili pepper (optional) and mix well.

4.Finely chop your parsley and add half of the bunch into the pot, mix well.

5. Add 1 can of Chopped tomato and 2 Large tablespoons of tomato puree then fill your pot until the half way point with boiling water from the kettle and leave on a medium heat for 25 minutes.

6. Add a further 1/6 of water and allow to cook for a further 45 minutes.

7. After 45 minutes of cooking on a medium heat top up with a little hot water, add four handfuls of Orzo (or sha3reya) allow this to cook for 15 minutes stir well to avoid any orzo sticking to the bottom of your pot.

Finally turn off the heat and add 1/2 a bunch of freshly, finely chopped coriander and sprinkle a good amount of mint, stir through your soup and serve.

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