Middle Eastern Recipes > Soups & Stews > Sherba >
Sherba
Libyan lamb & tomato soup
3 TBS olive oil
1 onion, peeled & finely chopped
1 LB stewing lamb, finely chopped
1 can (7 oz.) chickpeas (garbanzo beans), drained & rinsed
3 TBS tomato paste or puree
1 tsp. ground coriander
1 tsp. turmeric
1/2 tsp. chili powder
Salt to taste
4 C water
1 TBS dried mint or parsley leaves (chopped)
Juice of 1 lemon
Heat olive oil in a skillet over medium heat; add chopped onion and sauté for two or three minutes, or until soft. Add chopped lamb, chickpeas, tomato paste, spices and salt; cook for a few minutes more, stirring occasionally. Cover the mixture with water (about four cups) and simmer over medium heat for thirty to forty-five minutes, or until the lamb is fully cooked. Add more water if necessary. Near the end of cooking time, stir in dried mint or chopped parsley and lemon juice. Serve.
Similar recipes:
Chorba bil Matisha (Algerian tomato soup)
Gazpacho (Cold Tomato & Vegetable Soup)
Shouroba Tamata (Emirian tomato soup)
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