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.
1tbsdried mint leavesoptional but really important for the authentic taste
1tbspLibyan Hararat 10 spice mixyou can substitute with 7 spices
1tsppaprika
1tspcinnamon powder
1tspturmeric
1tspchilli flakesoptional
1cube maggie
1tspchicken bouillon
1tspsalt
Bay leaf
Chilly round wholeoptional
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.