Libyan soup

Prepare in: 45 minutes

Serves: 4 people

calories: 343

This pure Libyan soup was given to us by Soad Gafor

Ingredients

● 1/2 cup Extra virgin olive oil

● 1 tablespoon same; clarified butter

● 1 large Onion; finely chopped

● 300 grams neck of lamb; chopped small

● 6 Plum tomatoes; chopped

● 1 tablespoon Tomato paste

● 1/2 bunch Parsley

● 1 teaspoon Cayenne pepper

● 1/4 teaspoon ground cinnamon

● 1 TEASPOON HARARAT; THE LIBYAN SPICE MIX

KNOWN AS BZAR IS USUALLY MADE OF EQUAL

PARTS OF BLACK PEPPER, CINNAMON, CLOVES,

NUTMEG, TURMERIC, GROUND GINGER, AND A

SMALLER PART CUMIN. MIX TOGETHER A 1/4

TEASPOON EACH OF BLACK PEPPER, CINNAMON,

CLOVES, AND CUMIN TO MAKE THE BAZAAR

● 1 teaspoon salt

● 1 teaspoon dried mint

● 1/2 cup Pasta; small soup pasta

Preparation

1. In a medium-size pot heat the olive oil with the

same over medium-high heat,

2.then cook the onion, stirring, until translucent, about 5

minutes.

3. Add the beef and cook on all sides until brown, 4 minutes.

4. Add the tomatoes, the tomato paste dissolved in 250ml of

water, the parsley, cayenne pepper, cinnamon, bzar, and salt

and cook for 10 minutes.

Add 400ml of water and cook, covered, until the meat is

tender, 50 - 60 mins.

Add the pasta and cook, uncovered until done, about 10

minutes.

Secret Tips:

Just before serving stir in the mint.