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Shouraba a Libyan Soup
8 oz /  225 g. Finely chopped onion
2 Cloves of garlic crushed
2 tblspoons Olive oil
4 - 6 oz / 110 - 175 g Finely chopped raw lamb (not minced)
4oz / 110 g Chick peas (soaked for 12 hours)   I used a tin
2 oz / 50 g Spaghetti (broken into short lengths)
1 heaped teaspoon Ground allspice

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Ground cumin

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Ground coriander
2 -3 heaped teaspoons Mild chilli Powder (as used for chilli con carne)
5 oz / 150 g Sundried tomato paste (small jar)
2 pints / 1.25 litres Water
1 teaspoon Salt
2 tablespoons Chopped Parsley

Lemon wedges to serve and pita bread is traditional


Heat the oil and cook the onions for about 6 minutes until they are lightly browned.   Turn up the heat and brown the chopped meat stirring frequently.   Turn down the heat and stir in the ground spices cook for a minute then add the tomato concentrate.   Mix everything well and as soon as the base of the pan begins to brown add the water, salt and chick peas.   Put on the lid and simmer gently for 45 minutes.   Next add the spaghetti pieces, re-cover and cook for a further 15 minutes stirring from time to time.   Lastly stir in the parsley and serve with lemon wedges to squeeze into the soup