Libyan Chorba - A hearty lamb & mint soup

By Middle Eats · 60 min

Ingredients

Instructions

1. Dice the onions finely. Cut the lamb into 1.5 cm cubes. Pick the parsley and mint leaves from the stalks and chop roughly.
2. Heat 1 Tbsp olive oil in a pot over high heat. When shimmering, add the lamb and sear 5-8 minutes until browned all over.
3. Add the onion and a few small splashes of water. Cook 5-8 minutes until soft and tender.
4. Stir in the tomato paste, salt, turmeric, paprika, black pepper and boharat. Cook 1-2 minutes.
5. Add the chopped tomatoes, chickpeas and 1.5 litres of water. Bring to the boil.
6. Add the dried mint, lower the heat to medium-low and simmer for about 40 minutes, until the meat is cooked.
7. Melt the butter or heat the remaining oil in a pan. Toast the orzo for a few minutes until light golden, then add it to the soup.
8. Stir in the chopped parsley and mint and cook for about 10 minutes, or until the orzo is done, stirring occasionally.
9. Serve hot with plenty of fresh lemon juice squeezed over just before serving.

Summarized from Middle Eats's video. Watch it for the details.

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