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Shorba Libiya - Libyan Lamb & Chickpea Soup

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“There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or chicken. Shorba is an essential dish during Ramadan as well as throughout the rest of the year.”
1hr 5mins

Ingredients Nutrition


  1. Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
  2. Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
  3. 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).
  4. 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.
  5. Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
  6. Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.

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