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Shorba Libiya - Sephardic Libyan Soup |
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9301 |
![]() ![]() ![]() ![]() ![]() Posted: 16 January 2017 at 09:20 |
I discovered this recipe in Brook's brilliant primer on Sephardic foodways:
http://foodsoftheworld.activeboards.net/a-thread-that-binds-intro-to-sephardic-food_topic4716.html It was one of those dishes that caught me on the first reading, and I knew it would be a matter of time before I was able to give it a try. Here is the recipe: Shorba Libiya Sephardic Libyan Soup This is another of those amorphous soups, found in many incarnations throughout Libya. Originating with the Bedouins, it became a favorite of all classes of the Libyan population, including, of course, the Sephardim of that country. 3 tbls olive oil 1 lg onion, chopped fine 1 lb lamb, chopped or in small dice 7 oz can chickpeas, rinsed and drained 2-3 tbls tomato puree 1 tsp ground coriander 1 tsp Turmeric 1/2 tsp chili powder Salt to taste 4 cups water or stock (approx) 1 tbsp dried mint or parsley Squeeze lemon juice (optional) Heat oil in frying pan over medium heat and fry onion for a few minutes, until soft. Add the lamb, chickpeas, tomato puree, spices and salt, and cook for a few minutes more, stirring occasionally. Cover the mixture with water and simmer over medium heat, 30-45 minutes, or until lamb is cooked. Add extra water if required. Adjust seasoning if necessary. When the dish is ready, stir in the dried mint (or sub parsley). Add a squeeze of lemon juice, if desired. Adapted from “The North African Kitchen.” Via private correcpondence, here are some cooking notes from Brook:
Since we have plenty of venison on hand, I did give this a shot, and am glad that I did so. I followed Brook's notes above, except for one thing - I had intended to use coarsely-ground venison for this, but ended up grabbing cubes of "stew meat" instead; most of the cube s were about 3.4 of an inch square, with some being smaller or thinner. The cubes worked fine, but I agree with Brook that smaller cubes or shaved meat would really take this soup to the next level; the coarsely-ground venison would have been a good choice, as well. Preparation was a snap - the aroma of onions cooking in hot fat will make any home a congenial one, whether it is a nomadic tent near an oasis or a modern, ranch-style house in suburban America. Adding the essence of searing meat to that particular party was a joy, full of promises of a good, nourishing, satisfying meal. The soup itself was exceptional; the tomato and spices were perfect for each other, and the chickpeas provided little pockets of creamy consistency. The unique, double-pronged kick of lemon and mint provided an interesting and pleasant finish that was fresh, bright and unlike anything I've had in a savory dish before. This combination alone made it very much worth the small investment of time that was needed to make the soup. Delicious and easy - it's a great combination! You owe it to yourselves to give it a try ~ Ron |
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