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Meat, Maghreb and Middle East

Libyan lamb sharba soup

Libyan lamb sharba is a tomato based soup with chickpeas and tiny pasta, scented with dried mint and brightened with lemon juice. It takes 1 hour 15 minutes to make for 4 people, rated easy, at about €2.70 per serving. The key is browning the lamb well at the start and squeezing the lemon in just before serving.

Tonight, a Libyan sharba, a red lamb soup with tomato, chickpeas, dried mint, and tiny pasta, brightened with a squeeze of lemon.

Libyan lamb sharba soup
Total time
1 h 15
Difficulty
Easy
Cost per person
€2.70
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Libyan sharba is a generous soup where lamb slowly turns tender in a spiced tomato broth. The dried mint stirred in at the end changes everything, it brings a freshness that cuts through the richness of the meat and the warmth of the chili. Chickpeas and tiny pasta thicken the broth, turning it into almost a full meal in a bowl.

This is the dish for winter evenings when you want something warming without much fuss. It takes little hands on work but needs time to simmer, perfect for a quiet Sunday or a weeknight if you start the pot early. Served with bread for dipping, it suits anyone who loves well spiced food, though kids sensitive to chili might find it less appealing.

The ingredients

4 people

Butcher

  • Lamb for braising 500 g

Pantry

  • Cooked chickpeasoften in the pantry 200 g
  • Tiny pasta (orzo or langues d'oiseau)often in the pantry 100 g
  • Tomato pasteoften in the pantry 3 tbsp
  • Crushed tomatoesoften in the pantry 300 g
  • Dried mintoften in the pantry 1 tbsp
  • Chili powderoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 2 cloves
  • Lemon 1

Bakery

  • Round bread 1

Allergens Gluten

The step by step recipe

  1. Brown the lamb in the pot with the oil, chopped onion, and garlic. 12 min

    Brown the meat well, it's what gives the soup its richness.

  2. Add the tomato paste, crushed tomatoes, chili powder, salt, and pepper, then cover with 1.5 liters of water.

    Dissolve the tomato paste in a bit of warm water first, so it has no lumps.

  3. Simmer covered until the lamb is tender. 45 min

    Skim off the foam at the start for a clear broth.

  4. Add the chickpeas and the tiny pasta, and cook them in the broth. 10 min

    The pasta slightly thickens the soup.

  5. Off the heat, stir in the dried mint and a squeeze of lemon juice, and serve with the bread.

    Squeeze the lemon at the table, so everyone can adjust it to taste.

Our tips to get it right

  • Pick lamb with a bit of fat on it, like neck or shoulder, it holds up better through the long simmer.
  • Taste the broth before adding the mint and lemon, since these last two additions shift the whole balance.
  • If you don't have tiny pasta, break spaghetti into small pieces, it works just as well.

The variations

  • Swap the lamb for beef chuck for a cheaper version, the flavor will be milder but the texture stays close.
  • For a meatless version, replace the lamb with root vegetables and double the chickpeas, shortening the simmer to 20 minutes.
  • For kids, reduce or skip the chili powder, the soup still has plenty of flavor from the mint and lemon.

What to serve it with

  • Round bread or flatbread for dipping
  • Dates for dessert
  • Mint tea

Storage

Sharba keeps for 2 to 3 days in the fridge in a sealed container. It freezes well before you add the lemon juice and fresh mint, for up to 2 months. Reheat gently on the stove, adding a splash of water if it has thickened too much.

Questions about this dish

Can you make Libyan lamb sharba ahead of time?

Yes, you can cook the lamb broth the day before and keep it in the fridge. Add the pasta, mint, and lemon only when you reheat it to serve, so they stay fresh and bright.

Can this soup be frozen?

Yes, freeze the broth with the lamb and chickpeas, but leave out the pasta and lemon. Add fresh pasta and lemon juice after thawing, just long enough to cook the pasta through.

What can replace dried mint in this recipe?

You can use chopped fresh parsley for a different fresh note, though the flavor won't be the same. Dried mint is really what gives this dish its character, so try to keep at least a little if you can.

What tiny pasta works best in this soup?

Orzo and langues d'oiseau are the traditional choice, they cook fast and soak up the broth well. If you don't have either, vermicelli or broken spaghetti pieces work fine too.

How long does it take to make a Libyan lamb sharba soup?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Libyan lamb sharba soup?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Libyan lamb sharba soup cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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