Libya | Soup

Sharba Libiya

Name: Sharba Libiya
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Libya, North Africa
Ingredients: 350 g lamb shoulder or beef, small cubes; 2 tbsp olive oil; 1 large onion, finely diced; 2 tbsp tomato paste; 1 cup cooked chickpeas; ½ cup orzo or bird-tongue pasta; 1 tsp dried mint; ½ tsp turmeric; ¼ tsp cinnamon; 7 cups water or light stock; ½ cup fresh parsley or cilantro, chopped; 1 whole lemon, juiced; salt and black pepper, to taste

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

Level

easy

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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

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

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Ingredients

For 6 servings

Soup

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Wooden spoon

02 / Let’s cook

One step at a time

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

Back to Libya

5 steps 15 min prep 60 min cook (check method) 75 min total easy

Brown meat

Heat olive oil and brown the lamb or beef. Season lightly with salt and pepper.

Brown meat 08:00

Build base

Add onion, tomato paste, turmeric, cinnamon, and half the dried mint. Cook until the paste darkens.

Cook base 05:00

Simmer soup

Add chickpeas and water or stock. Simmer until the meat is tender.

Simmer meat 40:00

Add pasta

Stir in orzo and cook until tender, stirring often so it does not stick.

Cook orzo 12:00

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.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Ramadan iftar. Plan on a easy cook. Allow 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

See the dish before you cook

Take a closer look at the dish and its serving ideas.

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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