Shorba bil Lahm (Libyan Meat Soup)
Shorba bil lahm is a comforting and hearty meat soup popular in Libyan cuisine. It is flavorful and broth-based, packed with tender pieces of meat, vegetables, and aromatic spices. It is often enjoyed as a satisfying meal on its own or as a starter to a larger feast.
Total Time
1 hour
2 tablespoons olive oil
1 onion, finely chopped
3 cloves of garlic, minced
500 grams (1 lb) boneless lamb or beef, cut into small cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cayenne pepper (adjust according to spice preference)
Salt to taste
Pepper, to taste
2 carrots, peeled and diced
2 potatoes, peeled and diced
2 tomatoes, chopped
1 liter (4 cups) vegetable broth or beef broth
Fresh parsley or cilantro, chopped, for garnish
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot and sauté until they become translucent and fragrant.
Add the diced lamb or beef cubes to the pot and cook until browned on all sides.
Stir in the ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and pepper, and cook for another minute to toast the spices.
Add the chopped carrots, potatoes, and tomatoes to the pot, and stir well to combine with the meat and spices.
Pour in the vegetable broth or beef broth, and bring the soup to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
1 hour
Taste the soup and adjust the seasoning with salt and pepper if needed.
Serve hot, garnished with fresh parsley or cilantro.
- •You can customize the vegetables in the soup according to your preference. Other commonly added vegetables include celery, bell peppers, and zucchini.
- •Add a handful of cooked chickpeas or lentils to the soup for added protein and texture. For a spicier version, add a pinch of chili flakes or a finely chopped chili pepper.
- •For a richer flavor, you can brown the meat in batches before adding the onions and garlic.
- •This soup can be made in advance and reheated for serving. In fact, the flavors often deepen and improve after sitting for a day.
- •If using tougher cuts of meat, you can cook the soup for a longer time to ensure the meat becomes tender.
- •Serve the soup with warm crusty bread for dipping and sopping up the delicious broth.
- •Garnish the soup with a squeeze of fresh lemon juice for a tangy twist.