Libyan chorba
Middle Eats · ♥ 1.8K likes · 44.6K views · 6 min video
Read about roasts in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole medium onions
- ½ cup chopped parsley
Chop two medium onions into a small dice.
Strip the parsley leaves from the thick stalks and chop to medium or fine, about half a cup minced.
- 300 g lamb leg
Trim the fat cap from the lamb leg and cut into cubes about one and a half centimetres, the size of the chickpeas.
- 1 tbsp olive oil
Heat a tablespoon of olive oil in a pot over high heat until shimmering.
Add the diced lamb, spread it out and sear on all sides 5 to 8 minutes until browned and there is fond on the bottom.
- 2 splashes water
- 25 g tomato paste
Add the diced onions and a couple of splashes of water to deglaze, and saute 5 to 8 minutes until the onions have softened completely.
- ½ tsp Bajarat
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp turmeric
- 2½ tsp salt
Add 25 grams of tomato paste, half a teaspoon of Bajarat, half a teaspoon of black pepper, a teaspoon each of paprika and turmeric and two and a half teaspoons of salt; mix.
Tomato paste and spices
- 400 g chopped tomatoes
- 300 ml water
- 400 g canned chickpeas
Cook a few minutes to take the rawness off the tomato paste, then add 400 grams of chopped tomatoes, 300 millilitres of water from the can and 400 grams of chickpeas.
- 1.2 l water
- 2 tsp dried mint
Add 1.2 litres of water, bring to a boil and add two teaspoons of dried mint to infuse.
- 1 tbsp butter
- 75 g orzo pasta
In a small pan over medium heat melt a tablespoon of butter and fry 75 grams of orzo 3 to 4 minutes, stirring constantly, to a light golden colour.