Middle Eastern Recipes > Soups & Stews > Xarba Arbija >
Libyan Soup
1 TBS vegetable oil (for frying)
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 LB ground beef
1 tsp. chili powder
2 TBS Hararat (Libyan 5-Spice blend)
1 small potato, cubed
1/4 carrot, cut into thin slices
5 TBS tomato purée
1 tsp. sugar
Salt to taste
1/2 C red lentils
3 C beef broth or stock
3/4 C cooked or canned chickpeas
1/2 tsp. dried mint, crumbled
Lemon wedges (for serving)
Heat vegetable oil in a large skillet or cooking pot; add onions and garlic and cook until softened, about six minutes. Stir in ground beef, chili powder and Hararat spice blend. Continue frying until meat is browned. Add cubed potato, sliced carrot, tomato purée, sugar and salt. Stir to combine; cook for about one minute before adding red lentils and beef stock. Bring mixture to a boil; reduce heat to simmer, cover and cook for about forty-five minutes. Stir in chickpeas. Simmer mixture for an additional fifteen minutes; stir-in dried mint. Ladle into soup bowls and serve with lemon wedges.
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Food Fare Culinary Collection: Arabic Cookery
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