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| Sharba
Libya (Libyan Soup) |
Ingredients:
• 1/2 to 1/3 lb. lamb meat cut into small pieces
• 1/4 cup oil or "samn" (vegetable ghee) .
• one large onion .
• 1 table spoon tomato paste .
• 2 -3 tomatoes .
• 1 lemon .
• 1/2 cup orzo, salt, red pepper, Libyan spices (Hararat)
or cinnamon.
Directions:
• Sauté the onion with meat in oil.
• Add parsley and sauté until meet 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 the orzo
is almost cooked to give a fresher parsley flavour.
• Spices may be added to the meat while sautéing
so it will absorb the salt and the spices. Then add the tomato
and simmer longer for the tomato to be cooked in the oil.
• Substitute chicken or beef for lamb .
• Add uncooked soaked chick peas with the meat .
• Add cilantro with parsley.
Ingredients:
• 1/2 kg whole grain barley (shi'eer bwajah)
• 1/4 kg cumin seeds (kammoon 'areedh)
• 1/4 kg corriander seeds (kuSber)
• 1 cup sweet cumin
• Olive oil
• Sugar or dates
Directions:
• Boil the barley in water, drain and dry completely.
• Roast the dry barley (stir frequently in a hot, dry
frying pan, for a few minutes, like you would do with coffee
beans) .
• Do the same with the other three ingredients.
• Mill each ingredient and pass through a seive (gherbaal)
.
• Mix thoroughly and place in dry containers.
•
Label the containers (Z-mix) and date them - good for 2 yrs.
Serving the dish:
• Pour the desired amount of the Z-mix into a bowl, moisten
slightly with sprinkles of water and some olive oil, and mix
with finger tips. The mixture should be a little dry, loose
and olive-brown in color.
• Traditionally, a handful of the mixture is squeezed
into a stick shape ('abbood), and sweetened with sugar or eaten
with dates.
For best results, zemmeetah is accompanied with a good size
glass of genuine (full-strength) buttermilk, followed by a cup
of undersweetened green tea. (the original formula).
Ingredients:
•1 1/2 lb Cuscus
•1 large spoon of oil
•1 tea spoon of salt
•1/2 cup water
•4 large onions
•2 spoons (medium) of butter
•5 slices of lamb meat
•1 cup garbanzi beans
•2 potatoes
•2 jalapenos
•1/2 spoon chilli pepper
•2 spoons tomato paste
The Sauce:
Pour oil in a frying pan, add the meat and slices of onions.
Cook it until its turn yellow. Add some spices, tomato, beans
and 1/2 cups of water. Cook for 2 hrs under low heat. Add some
water if necessary. Keep turning the mixture from time to time.
Cut the 4 large onions in thin round sizes and put them in a
saucepan under the low heat. Cook it until it turns yellow.
Add butter and a little salt, chilli or pepper. Leave it until
it cooked. Add the round slices of onions into the sauce and
while the sauce is cook, add the cucus and a spoon of oil and
salt. Steam it for the period. Serve it with some sauce pour
on it.
Ingredients:
•Dwara and Masareen
•1 shibt
•Kabda and heart (meet (habra))
•2 spoon of tomato paste
•4 green onion
•1 cup of rice
•3 selantro (maadanous)
•1 spoon of salt
•1 spoon red chilli
•1 spoon black pepper
•1 spoon bzaar
•1 spoon hrarat
•½ cup of oil
• 1 spoon mint (na’naa)
The Sauce:
Clean the dwarra and masareen with hot water and put them in
a large bowl. Marinate them with lemon juice, salt and leave
it for an hour. Wash them again to remove salt and the lemon
residues. Cut the vegetables and the meat (habra and kabda)
into small pieces. Mix the vegetables, meat and the balance
of ingredients in a large bowl. Stuff the masareen and pieces
of karsha. Put 4 cups of water, tomato and spices in a pan and
boil it. Put the stuffed of masareen and karsha in the frying
pan and heat it up until it’s ready
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