Name: Sharba Libiya
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6 servings
Cuisine: Libya, North Africa
Ingredients: 300 g lamb shoulder, cut into small cubes; Â½ cup orzo pasta; 2 tbsp tomato paste; 1 large onion, finely diced; 1 tsp ground cinnamon; 1 tsp turmeric; 1 tsp dried mint; Â½ cup fresh cilantro, chopped

Sharba Libiya

A warming Libyan lamb and orzo soup spiced with cinnamon, turmeric, and mint. A deeply comforting bowl often served to break the Ramadan fast.

Country

Libya

Region

North Africa

Time

70 min

Serves

Level

easy

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Sharba is the soup that greets every Libyan at the iftar table during Ramadan. Its fragrance fills Libyan kitchens in the late afternoon as families prepare for the evening meal. The combination of lamb, tomato, and small pasta with warm spices like cinnamon and mint is uniquely Libyan and instantly recognisable.

What the dish tastes like

A warming Libyan lamb and orzo soup spiced with cinnamon, turmeric, and mint. A deeply comforting bowl often served to break the Ramadan fast.

When to cook it

Best for Ramadan iftar, with a easy cooking level and about 70 minutes total.

What to serve alongside it

Crusty bread and dates

Brown the lamb

Heat 2 tbsp olive oil in a large pot. Add the lamb cubes and brown on all sides, about 5 minutes. Remove and set aside.

Brown lamb 05:00

Build the base

Add the onion to the pot and cook until soft. Stir in tomato paste, cinnamon, turmeric, dried mint, salt, and pepper. Cook for 2 minutes until fragrant.

Cook aromatics 02:00

Simmer the soup

Return the lamb to the pot. Add 6 cups of water and bring to a boil. Reduce heat and simmer for 40 minutes until the lamb is very tender.

Skim any foam for a clearer soup.

Simmer 40:00

Add the pasta

Add the orzo to the soup and cook for 10-12 minutes until al dente. The soup should be slightly thick from the starch.

Add more water if the soup gets too thick â€” it should still be brothy.

Cook orzo 12:00

Finish and serve

Stir in the fresh cilantro and a squeeze of lemon juice. Taste and adjust seasoning. Serve hot in deep bowls.

A drizzle of olive oil on top adds richness.

Sharba Libiya

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Step-by-step instructions

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