Traditional Libyan Soup
This is a traditional hearty soup made during the month of Ramadan, everyday! In our household, it’s only Ramadan if this soup is first thing on the table. We’ve gotten really good at making it that it only takes us 30 minutes to make.
Ingredients
- Half large onion Fonely chopped
- Two medium tomatoes Finely chopped
- 130 grams beef/ chicken cubed
- 2 tbs tomato paste
- 1/2 cup alfebeto or orzo
- 1 pint and half water
- 1 bunch of parsley chopped
- 1 tbs dried mint leaves optional but really important for the authentic taste
- 1 tbsp Libyan Hararat 10 spice mix you can substitute with 7 spices
- 1 tsp paprika
- 1 tsp cinnamon powder
- 1 tsp turmeric
- 1 tsp chilli flakes optional
- 1 cube maggie
- 1 tsp chicken bouillon
- 1 tsp salt
- Bay leaf
- Chilly round whole optional
Instructions
- In a medium pot, heat up your oil , add your onions allow to simmer until they are transparent then add your meat and follow with the tomatoes and tomato paste.
- Add all of your spices mix and allow the meat to absorb the spices.
- Add your water, cover and allow to simmer for 15 minutes.
- Uncover, add your alfebeto or orzo and your chopped parsley. Cover and allow the to cook for another 15 minutes.
- Uncover, turn off the heat and sprinkle your dried mint leaves on the soup.
Notes
Enjoy with bread and a squeeze of lemon.
