Sharba Libiya (Libyan Ramadan Soup)

Sharba Libiya is a spiced lamb and chickpea soup thickened with orzo, traditionally the first bite eaten to break the fast during Ramadan. Turmeric, cinnamon, and mint give it a warm, distinct flavor.

Ingredients

• 1 lb (450g) lamb stew meat, cut into small pieces
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 6 cups water or lamb stock
• 1/2 cup dried chickpeas, soaked overnight, or 1 can, drained
• 1/3 cup orzo or broken vermicelli
• 1/4 cup chopped fresh cilantro and mint
• 2 tbsp lemon juice
• Salt and black pepper, to taste

Instructions

1. Brown the lamb
   Heat the olive oil in a large pot and brown the lamb pieces on all sides, about 8 minutes.
2. Build the base
   Add the onion and garlic and cook until softened. Stir in the tomato paste, crushed tomatoes, turmeric, paprika, cinnamon, and cayenne, and cook for 2 minutes.
3. Simmer the soup
   Add the water or stock and chickpeas, bring to a boil, then reduce the heat and simmer, covered, for 1 hour, until the lamb is tender.
4. Add the pasta
   Stir in the orzo and cook for 8 to 10 minutes, until tender.
5. Finish the soup
   Stir in the cilantro, mint, and lemon juice, and season with salt and pepper.
6. Serve hot
   Ladle into bowls with extra lemon wedges on the side.

Leftovers thicken as they sit; thin with a splash of water when reheating.