Shorba Libiya (Libyan Lamb and Orzo Soup)
Local name: شوربة ليبية
In short: A peppery red lamb soup with tomato paste, chickpeas, orzo and plenty of dried mint, ladled hot with lemon and bread to break the Ramadan fast. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 20 min
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 370 kcal
Shorba is the soup on almost every Libyan table during Ramadan, ladled hot at sunset to break the fast. Lamb simmers with onion, tomato paste, chickpeas and warm spices, then a handful of orzo thickens the broth. Dried mint, stirred in at the end, gives it a cooling lift, and a squeeze of lemon sharpens it. Families cook it all year, usually with bread and a bureek pastry alongside.
Instructions
- Heat the oil in a large pot and brown the lamb for 6 minutes. Add the onion and cook for 6 minutes until soft, then add the garlic for 1 minute.
- Stir in the tomato paste, turmeric, cumin, paprika and chili powder and cook for 1 minute until fragrant.
- Pour in the water, add the salt and bring to a boil. Skim off any foam, then cover and simmer for 50 minutes, until the lamb is tender.
- Add the chickpeas and orzo and simmer for 10 minutes, stirring now and then, until the pasta is soft.
- Crush the dried mint between your palms into the pot and simmer for 2 minutes. Taste and adjust the salt.
- Serve hot in bowls with lemon wedges and bread.
Tips
- Use dried mint, not fresh. The deeper flavor is the signature of Libyan shorba, and crushing it between your fingers releases the oils.
- Orzo keeps swelling in the pot. For make-ahead soup, cook the orzo separately and add it to the bowls, or thin the soup with hot water when reheating.
Questions and answers
Can I make Libyan shorba ahead of time?
Yes. Cook it without the orzo, refrigerate for up to 3 days or freeze for 2 months, then reheat and add the pasta and mint fresh.
Can I use chicken or beef instead of lamb?
Yes. Beef chuck needs about 30 to 40 minutes longer than lamb to turn tender, while bone-in chicken thighs need only 30 minutes before the pasta goes in.
How spicy is Libyan shorba?
It is peppery and warming rather than very hot. Add more chili powder or a spoonful of harissa at the table if you like more heat.
How long does it take to make Shorba Libiya (Libyan Lamb and Orzo Soup)?
About 1 h 40 min in total: 20 min of preparation and 1 h 20 min of cooking.
How many calories are in Shorba Libiya (Libyan Lamb and Orzo Soup)?
About 370 kcal per serving, with 21 g of protein, 27 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 27 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
