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Libyan Chorba - A hearty lamb & mint soup
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Today we're making Chorba, a Libyan soup that is made with lamb & mint. This soup has a wonderful hearty flavour and texture, and it's one of the most popular soups to eat during Ramadan.
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0:00 Intro
0:25 Ingredient prep
2:05 Making the soup
3:45 Finishing the dish
4:47 Outro + Taste test
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Music by Epidemic Sounds - Referral link for a free trial here
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Ingredients:
1.5l (50 fl oz) water
300g (10.5 oz) lamb leg steaks (or substitute with a tender cut of beef)
400g (14 oz) canned chopped tomatoes
400g (14 oz) canned chickpeas
75g (2.75 oz) orzo
25g (1 oz) fresh mint
25g (1.5 Tbsp) tomato paste
2 medium onions
1/2 cup parsley (about 20 stalks)
1 Tbsp Olive Oil
1 Tbsp Butter or Olive Oil
2 1/2 Tsp salt
2 Tsp Mint
1 Tsp turmeric
1 Tsp paprika
1/2 Tsp boharat or 7 spice
1/2 Tsp black pepper
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To make the Chorba:
1- Dice your onions into a medium small dice. Slice the meat into small cubes (1.5 X 1.5cm). Remove the parsley and mint leaves from the stalks and roughly chop them.
2- Add 1 Tbsp olive oil to a pot over high heat. When it is heated and shimmering add the diced lamb
3- Sear the lamb for 5-8 minutes until browned all over and there is some browning in the pot
4- Add the diced onion to the pot and a few small splashes of water
5- Cook the onion for 5-8 minutes until soft and tender
6- Add the tomato paste, salt, turmeric, paprika, black pepper and boharat, then mix well. Cook this for 1-2 minutes
7- Add the canned tomatoes, chickpeas and water and bring the pot to a boil
8- Add the dried mint, then turn the heat down to medium-low and let the pot simmer for about 40 minutes
9- Once the time is up, check the meat for doneness
10- When the meat is cooked, add the remaining butter or oil to a pan, and add in the orzo
11- Toast this for a few minutes until it turns a light golden colour, then add it into the soup
12- Add the chopped parsley and mint, and mix well. Cook the soup for about 10 minutes or according to the instructions of the orzo pasta, mixing the pot occasionally
13- Check the orzo pasta for doneness, and serve the soup once done
14- Squeeze on plenty of fresh lemon juice just before serving
----
🙌 Support the Channel 🙌
----
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
----
0:00 Intro
0:25 Ingredient prep
2:05 Making the soup
3:45 Finishing the dish
4:47 Outro + Taste test
----
Music by Epidemic Sounds - Referral link for a free trial here
----
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
📷 My Filming Equipment 🎥
----
Ingredients:
1.5l (50 fl oz) water
300g (10.5 oz) lamb leg steaks (or substitute with a tender cut of beef)
400g (14 oz) canned chopped tomatoes
400g (14 oz) canned chickpeas
75g (2.75 oz) orzo
25g (1 oz) fresh mint
25g (1.5 Tbsp) tomato paste
2 medium onions
1/2 cup parsley (about 20 stalks)
1 Tbsp Olive Oil
1 Tbsp Butter or Olive Oil
2 1/2 Tsp salt
2 Tsp Mint
1 Tsp turmeric
1 Tsp paprika
1/2 Tsp boharat or 7 spice
1/2 Tsp black pepper
----
To make the Chorba:
1- Dice your onions into a medium small dice. Slice the meat into small cubes (1.5 X 1.5cm). Remove the parsley and mint leaves from the stalks and roughly chop them.
2- Add 1 Tbsp olive oil to a pot over high heat. When it is heated and shimmering add the diced lamb
3- Sear the lamb for 5-8 minutes until browned all over and there is some browning in the pot
4- Add the diced onion to the pot and a few small splashes of water
5- Cook the onion for 5-8 minutes until soft and tender
6- Add the tomato paste, salt, turmeric, paprika, black pepper and boharat, then mix well. Cook this for 1-2 minutes
7- Add the canned tomatoes, chickpeas and water and bring the pot to a boil
8- Add the dried mint, then turn the heat down to medium-low and let the pot simmer for about 40 minutes
9- Once the time is up, check the meat for doneness
10- When the meat is cooked, add the remaining butter or oil to a pan, and add in the orzo
11- Toast this for a few minutes until it turns a light golden colour, then add it into the soup
12- Add the chopped parsley and mint, and mix well. Cook the soup for about 10 minutes or according to the instructions of the orzo pasta, mixing the pot occasionally
13- Check the orzo pasta for doneness, and serve the soup once done
14- Squeeze on plenty of fresh lemon juice just before serving
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