Libya | Soup

Sharba Libiya

Libyan lamb and orzo soup with tomato paste, chickpeas, cinnamon, turmeric, dried mint, lemon, and fresh herbs.

Country
Libya
Region
North Africa
Time
75 min
Serves
6
Level
easy
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for Ramadan iftar. Plan on a easy cook and about 75 minutes total.

What to serve alongside it

Bread, dates, lemon wedges, and extra dried mint

Regional lane

Libya national table. A structured Libya dish in the AfroKitchen archive.

Chef watch-outs
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
  • Thinning the pot before the body of the soup or stew has developed.
  • Rushing the base before the raw edge has cooked out.
How you know it is ready
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Recipe photos

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Sharba Libiya recipe from Libya
Sharba Libiya finished dish
Chef board

Build the table around Sharba Libiya

Bread, dates, lemon wedges, and extra dried mint

Best route from here

Libya national table

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Servings 6

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Libya
5 steps 15 min prep 60 min cook 75 min total easy
1
Brown meat
Heat olive oil and brown the lamb or beef. Season lightly with salt and pepper.
Brown meat 08:00
2
Build base
Add onion, tomato paste, turmeric, cinnamon, and half the dried mint. Cook until the paste darkens.
Cook base 05:00
3
Simmer soup
Add chickpeas and water or stock. Simmer until the meat is tender.
Simmer meat 40:00
4
Add pasta
Stir in orzo and cook until tender, stirring often so it does not stick.
Cook orzo 12:00
5
Finish
Stir in lemon juice, parsley or cilantro, and remaining dried mint. Adjust salt and serve hot.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

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