Almond Soup Looz Shorba Recipes

SHORBA LIBIYA - LIBYAN LAMB & CHICKPEA SOUP

Steps:

• Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
• Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
• Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
• Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
• Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
• Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.

ALMOND SOUP (LOOZ SHORBA)

Steps:

• Start the chicken broth boiling.
• While waiting for that, soften the onions in butter in a small sauce pan.
• Add flour to onion mixture and stir. This makes a kind of paste.
• Once chicken broth is boiling add the onion/flour mix to the boiling broth and stir briskly.
• Let simmer for a few minutes, then add the ground almonds. Let simmer 20 minutes.
• Add the heavy cream, stirring until heated through.
• Add salt and pepper to taste, though I find it doesn't need it.
• Serves about 4.