Shorbalibya Recipes

SHORBA RECIPE

Steps:

• In a grinder or blender, take the following ingredients - 1 cup roughly chopped tomatoes, 1/3 cup chopped onion, 1 tsp chopped green chili, 1 tsp roughly chopped ginger, 1 tsp chopped garlic, 2 tbsp grated fresh or desiccated coconut and 1 tbsp chopped mint or chopped coriander or half-half of both.
• Grind without adding any water to a smooth paste. If unable to grind to a smooth paste, then add 1 to 1.5 tbsp water.
• Heat 2 tbsp oil in a pan. Add the whole spices - 1 tejpatta, 1 black cardamom, 2 to 3 green cardamoms, 1 inch cinnamon, 3 to 4 cloves, 2 to 3 all spice/kababchini (optional), 1 or 2 single mace strands & 4 to 5 black pepper.
• If you want you can even skip the black cardamom. Though adding black cardamom does give its flavor to the curry.
• Saute till the spices become aromatic.
• Now add the ground tomato-onion paste. Be careful as the mixture splutters. Stir very well.
• Then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder (reduce to 1/4 tsp for a less spiced gravy), 1/2 tsp cumin powder, 1/2 tsp garam masala powder and 1 tsp coriander powder.
• Stir the spice powders with the rest of the masala paste.
• Stir and saute the masala till you see oil releasing from the sides of the paste. The mixture will also gather together and leave the sides of the pan.
• Then add 1 to 1.25 cups vegetable stock. Its preferable to add veg stock. If you do not have veg stock, then add water. If making for veg biryani, you can also parboil/boil the veggies that will be added to the biryani and then add this vegetable stock to the gravy.
• Stir very well and season with salt.
• Again stir and bring the curry to a simmer on a low to medium flame for 5 to 6 minutes or till you see specks of oil on top.
• Garnish with chopped coriander or mint leaves. Serve shorba with vegetable biryani or vegetable pulao.

SHRIMP, SAUSAGE, AND FISH JAMBALAYA

Steps:

• Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.
• Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
• Stir garlic into the onion mixture; cook and stir together for 1 minute.
• Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
• Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
• Pour chicken broth over the sausage mixture; bring to a boil.
• Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
• Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
• Season with salt and fold parsley into the jambalaya to serve.

SHRIMP AND SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
• Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

SHAABIYAT

Steps:

• Pour milk, cream, sugar, and corn starch into pot and slowly cook, on medium heat, stirring constantly until it begins to thicken a little. Add rose & orange blossom waters and continue to cook until custard is very thick. Turn off from heat (if you want to transfer to another bowl this is fine but not necessary) stirring every once in a while for an hour, then put in the fridge to cool completely. (I prefer to do it the day before just make sure you cover it before you refridgerate it)
• Preheat oven to 450 degrees make sure phyllo dough is thawed out (but still in package) get a damp towel to keep dough covered. Take 2 or 3 sheets of dough, and "paint" with butter, then cut into 3 strips place a large spoonful of custard on the end of it and fold the dough over. then continue to fold (side to side) so it makes a triangle shape. Cook for about 15 minutes until golden.
• For the syrup, cook all the ingredients together, bring to a boil, until it becomes slightly thick, sticky, like syrup. If using the cinnamon bark, remove from syrup. Pour over the pastry once it is finished cooking.

JAMBALAYA WITH SHRIMP

Steps:

• In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.
• Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.

SHORBA LIBYA

Steps:

• Heat the oil in a large saucepan over a medium heat and fry the onions for a few minutes until tender. Add the lamb, chickpeas, tomato puree, spices and salt, and cook for a few minutes more, stirring occasionally.
• Cover the mixture with water, stir, then simmer with the lid on for 30-45 minutes or until the lamb is cooked. Add extra water if required and adjust the seasoning if necessary.
• Stir in the crushed mint about 10 minutes before the end, then squeeze in the lemon-juice just before serving. Serves 4-6.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

SHARBA LIBYA ( LIBYAN SOUP)

Steps:

• Saute the onion with meat in oil.
• Add parsley and saute until meat is brown.
• Add chopped tomatoes, tomato paste, salt, spices, and stir while sizzling.
• Add enough water to cover meat, simmer on medium heat until meat is cooked.
• Add more water if needed, and bring to a boil.
• Add orzo, simmer until cooked.
• Before serving, sprinkle crushed dried mint leaves, and squeeze fresh lemon juice to taste.
• Variations:.
• More parsley can be added at the end when orzo is almost cooked to give fresher parsley flavor.
• Spices may be added to the meat while sauteing so it will absorb the salt and spices. Then add tomato and simmer longer for the tomato to be cooked in the oil.
• Sustitute chicken or beef for lamb.
• Add uncooked soaked chick peas with the meat.
• Add cilantro with the parsley.