During the holy month of Ramadan, many Libyan families enjoy a delightful soup known as "shorba." This comforting dish features tender pieces of meat, orzo pasta, warming spices, and a mix of fresh herbs, making it a beloved staple at evening meals.
A key ingredient in shorba is dried mint, which adds a refreshing touch that balances the heat from harissa, a smoky North African pepper paste. This unique combination creates a rich, flavorful experience that resonates with diners. For a great flavor, consider using DEA harissa, which is easy to find in the international section of most grocery stores.
While some may opt for traditional beef, using boneless leg of lamb can impart even more authentic flavors.
When preparing the dish, it’s crucial to stir the soup regularly after adding the orzo to prevent it from sticking. It’s best to cook the pasta until it is soft and thoroughly tender, even if that takes a bit longer than suggested on the package.
Preparation Time: Approximately 1¼ hours
Servings: 4 to 6
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 pound boneless beef short ribs, cut into ½-inch cubes
- Kosher salt and ground black pepper to taste
- 2 tablespoons harissa paste
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 6-ounce can tomato paste (about ⅔ cup)
- 15½-ounce can chickpeas, rinsed and drained
- ¾ cup orzo pasta
- 1 large ripe tomato, finely chopped
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon dried mint
- 1 teaspoon Aleppo pepper, optional
Instructions:
-
In a large Dutch oven, heat the olive oil over medium-high heat until it shimmers. Add the beef, season with salt and pepper, and cook until it is browned on the bottom, about 4 minutes. Stir occasionally until all sides are evenly browned, which should take about another 4 to 6 minutes.
-
Next, add harissa, turmeric, and cinnamon. Stir the spices for about 30 seconds, allowing them to release their aromas. Then, add the tomato paste and cook, stirring until it starts to brown, about 2 to 3 minutes.
-
Add the chickpeas and 8 cups of water, bringing the mixture to a simmer over medium-high heat. Once it reaches a simmer, reduce the heat to medium and let it cook, stirring occasionally, for 25 minutes.
-
Stir in the orzo and cook uncovered, stirring frequently, until the orzo and beef are tender, which should take around 15 to 20 minutes.
- Finally, off the heat, mix in the fresh tomato, parsley, lemon juice, mint, and Aleppo pepper if desired. You can thin the soup with an additional cup of hot water if you like. Taste and adjust the seasoning with salt and pepper as needed. Serve the soup with a drizzle of olive oil and extra Aleppo pepper if desired.
This hearty and flavorful soup is perfect for breaking the fast and brings families together around the dinner table during Ramadan. Enjoy your cooking!
