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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 8 |
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In the mid 70’s I traveled to Libya and discovered this recipe and ever since that time I have never tired of Libyan Soup. To say its addictive would be an overstatement but it’s close. Traditionally it’s made with lamb but I’ve also had it made with fish, which also is extremely nice. Read more . It’s a soup best-cooked in quantity, as the tomato puree and harissa cook into the meat they both release olive oil and any fat in the meat and this should be skimmed off and discarded. The best idea is to cook plenty and freeze what you don’t immediately use. Ingredients:
3 tbsp. olive oil |
2 onions |
5 cloves of garlic |
8 oz of neck fillet of lamb |
70 gram tin of tomato puree |
2 teaspoons of harissa |
3 pints of water |
15 grams of finely chopped fresh coriander |
2 tsp. of salt |
1 tsp. of black pepper |
1 cups of pasta. use rissoni if available, sometimes this will be packaged as puntaletti, orzo, or misko |
45 ml lemon juice |
Directions:
1. Heat the olive oil in a large heavy bottom saucepan, add the chopped onion and fry till transparent.
2. Add the crushed cloves of garlic and continue to cook for 1 minute.
3. The lamb fillet needs to be cut into very thin slices and it is easier to do this when the lamb is partly frozen, add the thin slices of lamb to the saucepan and cook until the fat changes colour. Add the tomato paste and the harissa and stir into the mix. Add the water, salt, and black pepper.
4. Bring to the boil, reduce the heat so the soup just simmers cover and cook for 60 minutes.
5. Add the coriander, pasta, and lemon juice and cook, for a further 20 minutes
6. This dish may be frozen.
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