Sharba Libiya

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat. Add the lamb cubes and brown them evenly on all sides for about four minutes, developing a rich golden crust on the meat.
2. 2 Add the diced onion to the pot and sauté for three minutes until softened and translucent. Stir in the fresh parsley and cook for another minute until the herbs begin to release their aroma.
3. 3 Add the tomato paste, turmeric, cinnamon, and black pepper, stirring constantly for two minutes until the spices bloom and the tomato paste darkens slightly, coating the meat and onions evenly.
4. 4 Pour in six cups of water, increase the heat to high, and bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for thirty minutes until the lamb is completely tender.
5. 5 Add the drained chickpeas and orzo pasta to the pot, stirring well to distribute them evenly. Continue simmering uncovered for twelve to fifteen minutes until the orzo is fully cooked and tender.
6. 6 Remove the pot from the heat and stir in the dried mint and fresh lemon juice. Taste and adjust the seasoning with salt as needed. The soup should be brothy but substantial with visible ingredients.
7. 7 Ladle the sharba into deep bowls, ensuring each portion has a generous share of meat, chickpeas, and orzo. Garnish with an extra pinch of dried mint and serve hot with crusty bread.