a spicy libyan soup

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Name: shurba leebiya (Libyan soup)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: libyan
Ingredients: 1/2 cup Extra virgin olive oil; 1 tablespoon samn clarified butter; 1 large Onion finely chopped; 300 grams neck of lamb chopped small; 6 Plum tomatoes chopped; 1 tablespoon Tomato paste; 1/2 bunch Parsley; 1 teaspoon Cayenne pepper; 1/4 teaspoon ground cinnamon; 1 teaspoon Hararat The Libyan spice mix known as bzar is usually made of equal parts of black pepper, cinnamon, cloves, nutmeg, turmeric, ground ginger, and a smaller part cumin. Mix t ogether a 1/4 teaspoon each of black pepper, cinnamon, cloves, and cumin to make the bzar; 1 teaspoon Salt; 1 teaspoon dried mint; 1/2 cup Pasta small soup pasta

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INGREDIENTS

1/2 cup Extra virgin olive oil
1 tablespoon samn ; clarified butter
1 large Onion ; finely chopped
300 grams neck of lamb ; chopped small
6 Plum tomatoes ; chopped
1 tablespoon Tomato paste
1/2 bunch Parsley
1 teaspoon Cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon Hararat ; The Libyan spice mix known as bzar is usually made of equal parts of black pepper, cinnamon, cloves, nutmeg, turmeric, ground ginger, and a smaller part cumin. Mix t ogether a 1/4 teaspoon each of black pepper, cinnamon, cloves, and cumin to make the bzar
1 teaspoon Salt
1 teaspoon dried mint
1/2 cup Pasta ; small soup pasta

Servings

INSTRUCTIONS

1. In a medium-size pot heat the olive oil with the samn over medium-high heat,

then cook the onion, stirring, until translucent, about 5 minutes.

Add the beef and cook on all sides until brown, 4 minutes.

2. Add the tomatoes, the tomato paste dissolved in 250ml of water

, the parsley, cayenne pepper, cinnamon, bzar, and salt and cook for 10 minutes.

Add 400ml of water and cook, covered, until the meat is tender, 50 - 60 mins.

Add the pasta and cook, uncovered, until done, about 10 minutes.

Just before serving stir in the mint.

NOTES

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shurba leebiya (Libyan soup)

1/2 cup Extra virgin olive oil 
1 tablespoon samn clarified butter
1 large Onion finely chopped
300 grams neck of lamb chopped small
6  Plum tomatoes chopped
1 tablespoon Tomato paste 
1/2 bunch Parsley 
1 teaspoon Cayenne pepper 
1/4 teaspoon ground cinnamon  
1  teaspoon Hararat  The Libyan spice mix known as bzar is usually made of equal parts of black pepper, cinnamon, cloves, nutmeg, turmeric, ground ginger, and a smaller part cumin. Mix t ogether a 1/4 teaspoon each of black pepper, cinnamon, cloves, and cumin to make the bzar 
1 teaspoon Salt 
1 teaspoon dried mint 
1/2 cup Pasta small soup pasta

1. In a medium-size pot heat the olive oil with the samn over medium-high heat,

then cook the onion, stirring, until translucent, about 5 minutes.

Add the beef and cook on all sides until brown, 4 minutes.

2. Add the tomatoes, the tomato paste dissolved in 250ml of water

, the parsley, cayenne pepper, cinnamon, bzar, and salt and cook for 10 minutes.

Add 400ml of water and cook, covered, until the meat is tender, 50 - 60 mins.

Add the pasta and cook, uncovered, until done, about 10 minutes.

Just before serving stir in the mint.

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shurby leebiya
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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 4 Servings

Calories: 424
Calories from Fat: 307 (72%)

Amt Per Serving		% DV

	Total Fat 34.1g	45 %
	Saturated Fat 12.6g	63 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 2.3g
Cholesterol 177.6mg		55 %
Sodium 79.6mg		3 %
Potassium 573.6mg		15 %
Total Carbohydrate 16.1g		5 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 13.9g
Protein 14.3g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 424

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