Thank you for watching, if you're looking for a recipe for Bharat or 7 spice, I cover it in the Mbakbaka video th-cam.com/video/wyMqTA9dfkA/w-d-xo.html. The formula is quite simple and you can double it or make a large batch quite easily. We're hoping to do 2 episodes a week for the duration of Ramadan, so if you want to support the show and help us make more videos, consider becoming a patron. You can get behind the scenes updates and your name in the video credits. www.patreon.com/MiddleEats *7 Spice ingredients: (makes 1 Tsp)* 1/4 Tsp Black Pepper 1/4 Tsp Ground Cumin 1/8 Tsp Ground Ginger 1/8 Tsp Ground Cloves 1/8 Tsp Ground Coriander 1/16 Tsp Ground Cardamom 1/16 Tsp Ground Nutmeg
I made it for dinner today. It was the first Libyan dish I've ever cooked and it turned out great. I used minced lamb as I had some in the freezer anyway, added a generous spoonful of harissa (I can hardly cook anything without a spicy kick) and reduced the water quantity to 1 ltr. Delicious!
You guys are doing a very good job at educating us about Middle Eastern cuisine! I don't know if you will be observing ramadan but I've heard that it's starting next week, so have a blessed ramadan and keep us in your prayer. 😇😉🥰
I made this and it was amazing. I expect I’ll be making this pretty frequently, so thank you for sharing! To anyone turned off by the 40 minute cook time: don’t be. You can significantly reduce it by making this in one of those stovetop pressure cooker pans. The 40 minute step only took me 13 minutes and the lamb gets extremely tender.
you are the first on youtube using mint. But this is a must! Thank you. Was living in Libya for 11 years and had shorba always with a bit of mint flavour. Shukran Habibi.
great recipe, we have it almost every day during Ramadan. Two small variations - we cook the birds tongue pasta without browning it first (although I will try browning it as a variation), and we also sprinkle a generous quantity of dried powdered mint at the end, shortly before serving the soup.
I cooked this recipe for my parents and siblings today, to rave reviews! They really loved it. It was a miserable rainy day so this dish was really a real fit for the weather. Had everything but orzo already at home, but used macaroni instead which worked like a charm. I googled Libyan baharat and many recipes use chili so added chili powder and it was was not bad at all and it didn't take over. Also some cardamom pods and a wee bit of cilantro with the other herbs did really good. Always fun to tweak recipes a little bit. Nice one!
Oh wow that was so quick! Thank you for trying it an dim so happy to hear they all liked it! Sounds delicious! Good job and hope you try some more recipes.
Obi I love and respect you sharing your rich and most delicious culture with me . I love Lebanese food I truly can't get enough of it. I am so happy and thankful for you as eating in a restaurant in the United States of America Orlando Florida can be really expensive. So I am very grateful for sharing your culture and food with me. If one day I can visit Lebanon I will seek you out to give you a personal thanks. Loving your culture and food ms. Lena
Enjoy your videos mate ! You have a good voice to listen to. And explain just the right amount of details to make it easy to follow up. Big thumbs up and keep doing what you love ! Cheers
Made it today in iftar and it rocked. Was afraid that it might end up like an Indian Salan but it didn't. It was really a soup. Added a bit of cornflour to thicken up the end result. 10/10
Thank you Bryan! It's definitely similar, but it has a unique brightness from the mint. I'll be eating this all Ramadan long. Thank you, and thanks for supporting us on patreon. It's really appreciated!
Very authentic , similar to the one I learnt from my mother. Only thing is to try making your own tomatoes by blending fresh tomatoes , it makes a huge difference and makes your soup a lot smoother.
Thank you for this! I am half Libyan but I do not have good relations with my father, nor do I speak Arabic. But I am sure once I try this soup I will get nostalgia from happy family times and will make my future family happy with it
Libyan cuisine is amazing, but like you said it's very unknown. I don't think I've ever seen a Libyan restaurant, so unless you know Libyans, you're unlikely to try their food. I'd suggest the Mbakbaka pasta that I made a few months ago, it really tastes of Libya!
@@MiddleEats Thanks! I've found Acacus Libyan Restaurant close to Regent's Park. Could be interesting to check out if you're in London. Then there's one in Berlin ;).
This looks good, well done. few notes: Add mint at the end to keep the aroma fresh. You don't need to glaze the orzo before adding it. We never do that. You can make the lamb pieces a bit bigger.
You are a cool guy, you know. All that generosity happiness makes your videos worth the time. Oh, and the food. Peace, brother. To you and your family.
Love the channel, been using it to relearn a lot of the recipes i remember eating as a kid. Want to know if you would you be able to do any west asian and north african dishes that incorporate mushrooms?
This is a fantastic soup, Obi! It's definitely going into my rotation of recipes. I did have trouble finding lamb steaks, but I used some lamb chops instead, and it still turned out great. Just a little more effort trimming the meat off the bones.
Thank you Jeremy. Lamb chops are a great substitute and I'm happy to hear you liked it. You can try it with beef too if it's easier to get that. Thanks for trying!
The prevalence of Chorba and similar words from North Africa to Central Asia is super interesting. Chorba, shorpo, shorva, so many different names and preparations and all of them delicious in their own way.
It's likely that the word spread via the saffavid empire and mughal empires which both used many Arabic words. Shorba itself comes from the Arabic word shorb, which means drink. In Egypt Shorba refers to a chicken broth with orzo, and each country will have their own definition of what Shorba means to them.
You could potentially leave them out, my sister does that and she likes it. I'd probably substitute them with a veg like small pieces of carrot, and just add them part way through cooking. Hope you like it!
Well, the cold front hit and I gave it a bash. I can now say it also tastes bloody delicious (I couldn't help but add some chilli powder and I actually enjoyed the chickpeas). Keep up the good work mate.
Amazing dish! Unfortunately my local persian deli only sells lamb leg with the bone still attached so preparing the meat took a fair bit of time! The soup is delicious!
Thank you for your gorgeous recipes. Maybe you know a recipe for a Morrocan lamb tajine with dried plums. We ate this in Marrakech an we loved it. The other awesome dish we ate there was carrot with cinnamon as a cold starter. I would appreciate it very much.
I haven't tried it, but my favourite kind of food is sweet savoury dishes. I'll definitely look into doing some Moroccan cuisine soon, they both sound amazing.
Libyan shorba is one of the best soups...much prefer it to Harrira. This dish, along with Rishta (Libyan pasta dish), Mbattan and Couscous are easily my favourite Libyan dishes.
Wow. Thx for this. More Libyan food please! I heard they have a spicey sauce or paste called hareesa. Could you show us how to make it? I love spicy. Ramadan Mubarak.
Yes there is a spicy paste called Harissa that is very popular throughout North Africa. I believe it is Tunisian in origin, but it's used in the cuisines of Morocco, Algeria, Tunisia and Libya. I'll definitely look into making it some day, though most people just buy the Cap du Bon brand.
I've been doing that for a few weeks, I just keep them in the glass near a window and top up the water every few days. It definitely keeps them alive for long, and some herbs like mint can actually sprout roots. I'll pin the recipe in a comment!
الشوربة الليبية 💙 شكرا لإعدادها ولذكر المصدر لبلدي ❤ صحه وعافيه ❤ الشوربة تختلف لدينا نعملها بكذا طريقه ❤ النعناع لازم تحطه على النار يتشوح يكون نعناع يابس باش يعطي طعمه وراىحه عطره وفي شوربه بدون اضافه النعناع والحمص تختلف شوي عن هذه فيه باللحم وفيه بالدجاج لو اي شخص مايفضلها مطابخنا في ليبيا متعدده وتختلف من منزل لاخر ومن مدينه لاخرى ❤
Yes, but the ottomans got the word from Arabic. The word Shorba comes from shorb, which means drink in Arabic. It definitely spread via the ottomans though!
@@MiddleEats we got ciorba in Romania as well - soup with meat and vegetables(no chickpeas or mint) with fermented bran water(to sour it). I learned from you that the origins of this staple Romanian recipe are Lebanese, I would have never guessed. Thank you!
Small alphabet pasta will work I think. I'm actually surprised it exists in Malaysia. Always thought of it as a typical European thing. Actually you can use orzo as a substitute for rice in many dishes. Guess it also works the other way round. I wouldn't hesitate and give it a try.
@kandalama59 I would suggest using any small pasta such as Ditallini, or even macaroni elbows. Rice would end up mushier than pasta so it might not be the best for this dish.
I was just thinking about what to do with the cheap lamb rump I picked up the yesterday, I have everything except the fresh mint on hand and it's definitely soup weather right now in Australia.
Yay well I hope it turns out good. You can leave out the fresh mint and increase the dried mint a bit more and it will still taste good. It just won't have a sharp menthol effect without it.
Corba means soup in Turkish, and corba is corba, you can make any kind and it's called corba🙂👍 Edit: and libya was part of ottoman empire for a century🙂 Chorba Name Meaning: Altered spelling of Hungarian Csorba, from csorba ‘gap-toothed’, ‘mutilated’, hence a nickname for a toothless, wounded, or deformed person. This name is well established in Romania. Slovak (Corba): nickname from corba ‘soup’, of Turkish derivation.
Chorba or Shorba actually means soup in Arabic too. The word comes from the Arabic word shorb which means drink. It's funny because in Libya this is known as Chorba, but elsewhere it would be Libyan Chorba.
Soup is also called Chorba in Ethiopia but the root of our language is Ge'ez which is in the same language family as Arabic. Language is interesting. :)
WHAT??? Our very traditional CIORBA is middle east of origin???? I m from Romania and we use this word for our soups made with some kind of fermented and flavoured water named bors, AKA borsh!!! I m perplexed
This isn't Libyan sharba. I'm sure it's tasty, but it's not Sharba! and Libya don't say Chorba they say Sharba... For Authentic LIbyan Sarba: Beef doesn't really suit this recipe only lamb, goat and chicken. No tin tomatoes and no butter EVER! however, some Egyptian-Libyan's from the eastern side may add ghee, but it's completely un heard of in the western side. I've never met any Libya who toasts their pasta for this soup. No need for this extra step. No fresh mint, only dried is used at the very end of cooking just before adding herbs. Only 1 onion is need for this quanity of soup. Use caraway or the Libya Baharat. 7 spice won't give the soup the right flavour profile of the tradional soup You can also use a combination of dill, cilantro and parley at the end, this herb combo is used in many families. Libyan cuisine is one of the most unknown cuisine in the Mediterranean, and they're very particalur about the flavour profiles and the way it suppose to taste. This isn't a recipe the has a lot of way to adapt without it becoming a new dish, if you served this to a libyan they wouldn't know it's suppose to be their food.
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Thank you for watching, if you're looking for a recipe for Bharat or 7 spice, I cover it in the Mbakbaka video th-cam.com/video/wyMqTA9dfkA/w-d-xo.html. The formula is quite simple and you can double it or make a large batch quite easily.
We're hoping to do 2 episodes a week for the duration of Ramadan, so if you want to support the show and help us make more videos, consider becoming a patron. You can get behind the scenes updates and your name in the video credits. www.patreon.com/MiddleEats
*7 Spice ingredients: (makes 1 Tsp)*
1/4 Tsp Black Pepper
1/4 Tsp Ground Cumin
1/8 Tsp Ground Ginger
1/8 Tsp Ground Cloves
1/8 Tsp Ground Coriander
1/16 Tsp Ground Cardamom
1/16 Tsp Ground Nutmeg
Libyan cuisine is really underrated...thanks for sharing. Please do more from Libya. Love from Jordan 🇯🇴 to Libya.
in case anyone needs it, the 7 spice mix is covered in the mbakbaka video on this channel. I found that it's better than the store bought version
Thanks, I knew I was it somewhere, just couldn't remember which episode.
Thanks for pointing that out. I'll mention it in a pinned comment. I can't wait to do a spices episode and cover all the great spice blends!
I made it for dinner today. It was the first Libyan dish I've ever cooked and it turned out great.
I used minced lamb as I had some in the freezer anyway, added a generous spoonful of harissa (I can hardly cook anything without a spicy kick) and reduced the water quantity to 1 ltr. Delicious!
I'm Libyan girl, it's nice to hear that others appreciate our food!
You guys are doing a very good job at educating us about Middle Eastern cuisine! I don't know if you will be observing ramadan but I've heard that it's starting next week, so have a blessed ramadan and keep us in your prayer. 😇😉🥰
Thank you Tam Mam! We will be, thanks for being so kind. We've also got loads of videos coming out over the next few weeks.
I made this and it was amazing. I expect I’ll be making this pretty frequently, so thank you for sharing!
To anyone turned off by the 40 minute cook time: don’t be. You can significantly reduce it by making this in one of those stovetop pressure cooker pans. The 40 minute step only took me 13 minutes and the lamb gets extremely tender.
Can’t wait to try this 😋
you are the first on youtube using mint. But this is a must! Thank you. Was living in Libya for 11 years and had shorba always with a bit of mint flavour. Shukran Habibi.
great recipe, we have it almost every day during Ramadan. Two small variations - we cook the birds tongue pasta without browning it first (although I will try browning it as a variation), and we also sprinkle a generous quantity of dried powdered mint at the end, shortly before serving the soup.
My favorite !
I cooked this recipe for my parents and siblings today, to rave reviews! They really loved it. It was a miserable rainy day so this dish was really a real fit for the weather. Had everything but orzo already at home, but used macaroni instead which worked like a charm.
I googled Libyan baharat and many recipes use chili so added chili powder and it was was not bad at all and it didn't take over. Also some cardamom pods and a wee bit of cilantro with the other herbs did really good. Always fun to tweak recipes a little bit. Nice one!
Oh wow that was so quick! Thank you for trying it an dim so happy to hear they all liked it! Sounds delicious! Good job and hope you try some more recipes.
Obi I love and respect you sharing your rich and most delicious culture with me . I love Lebanese food I truly can't get enough of it. I am so happy and thankful for you as eating in a restaurant in the United States of America Orlando Florida can be really expensive. So I am very grateful for sharing your culture and food with me. If one day I can visit Lebanon I will seek you out to give you a personal thanks. Loving your culture and food ms. Lena
This is not Lebanese Food. Its Libyan Food. Libya is in Nort Africa, Lebanon is in the middle East.
Enjoy your videos mate ! You have a good voice to listen to. And explain just the right amount of details to make it easy to follow up. Big thumbs up and keep doing what you love ! Cheers
Thank you, glad you found the videos helpful and detailed. Hope you try out the recipe and enjoy it!
I am from Libya, very beautiful, your cooking and recipes are kind of very correct 🇱🇾
I LOVE the way you speed through your recipes. Too many people spend ages showing how to chop an onion! So boring!
Made it today in iftar and it rocked. Was afraid that it might end up like an Indian Salan but it didn't. It was really a soup. Added a bit of cornflour to thicken up the end result. 10/10
Glad you enjoyed it! That's a great idea
Ramadan Kareem...Ramadan Mubarak! May the fast pass easily and may the coming year be marked with good health.
Thank you, Ramadan Kareem to you too!
Thank you for posting this one, also thank you for putting the ingredients in description for easy reference when I'm actually cooking it.
Finally made this soup over the weekend and it was amazing...Delicious
I loved the Harira and this looks great as well. Definitely need to cook this before summer is fully here! Also, happy 1 year!
Thank you Bryan! It's definitely similar, but it has a unique brightness from the mint. I'll be eating this all Ramadan long. Thank you, and thanks for supporting us on patreon. It's really appreciated!
Shorba Libiyya is easily one of my favorite dishes in the whole world. Thank you for sharing this recipe!
I love Libyan Shorba
I used to absolutely love this soup during my stay in Libya. So tasty!
Very authentic , similar to the one I learnt from my mother. Only thing is to try making your own tomatoes by blending fresh tomatoes , it makes a huge difference and makes your soup a lot smoother.
Another delicious looking recipe!!
Thank you, this is one of those really memorable dishes that you can't forget 10 years later.
يا عم ايه الحلاوة دي انت اكتشاف 👌👌
You always empress us with your authentic recipes! Ramadan Mubarak Obi!
Thank you! Always trying my best to only present the most authentic recipes. Ramadan Kareem!
@@MiddleEats you haven’t done Algerian food
Obi, thank you for this amazing recipe. Made this tonight and had to stop myself from having the whole pot in one sitting. Incredible!
Haha no problem! There's just something so comforting about libyan food! If you haven't yet, try the mbakbaka next, it's even more addictive.
Thank you for this! I am half Libyan but I do not have good relations with my father, nor do I speak Arabic. But I am sure once I try this soup I will get nostalgia from happy family times and will make my future family happy with it
I made this. Tasted just like what I had as a child :') THANK YOU!
Happy Ramadan everyone 🌙✨🕌🕋
Thanks Amir, Ramadan Mubarak!
I like the choice of your recipes this soup can be a full meal in Ramdan thanks for sharing 🌹👌😍😋
Tried this for iftar today and was a huge hit with the fam! Thanks Obi and Salma!
You should open up your own restaurant. Absolutely best middle eastern chef on youtube.
Sir: YOur soups look so delicious and so yummy. I am going to try the CHorba and the chicken and oats soup soon! Thank you!
Will definitely try this!
meat, tomato, mint..you just know it's going to be delicious 💖
Absolutely
Happy Ramadan bro
Thank you! Ramadan Kareem!
Cool soup. Interesting to learn about Libyan cuisine. It's very unknown for sure. I mean, how many Libyan restaurants are there outside of Libya?
Libyan cuisine is amazing, but like you said it's very unknown. I don't think I've ever seen a Libyan restaurant, so unless you know Libyans, you're unlikely to try their food. I'd suggest the Mbakbaka pasta that I made a few months ago, it really tastes of Libya!
@@MiddleEats Thanks! I've found Acacus Libyan Restaurant close to Regent's Park. Could be interesting to check out if you're in London. Then there's one in Berlin ;).
Interesting, I'll definitely look them up! Thanks for the info
@@Carloshache Where in Berlin may I ask? :D
@@Carloshache I love this place! It's the only Libyan restaurant I know.
New food I will try it
Thanks, I'm sure you'll like it!
A very inspirational recipe!
Thank you Shazia, hope you try it!
This looks good, well done. few notes: Add mint at the end to keep the aroma fresh. You don't need to glaze the orzo before adding it. We never do that. You can make the lamb pieces a bit bigger.
Your recipe is perfect I like this soup it's my favorite
Thanks Habeba, it's a favourite of mine too!
Ramadan Kareem
Thank you, Ramadan Kareem to you too
Thank you for the wonderful recipes
My god, as soon as I buy fresh mint I’m going to cook this amazing chorba. Looks amazing 😋
Loving the lockdown hairdo bro!
Thank you, I've started to consider keeping it!
You are a cool guy, you know. All that generosity happiness makes your videos worth the time. Oh, and the food. Peace, brother. To you and your family.
Thanks for the recipe! It looks amazing and I can't wait to try it.
Fantastic! Hope you like it and I'd love to see some photos.
Looks amazing! Thanks for the recipe and vid!
No problem! I hope you try it!
Looks delicious. Thank you!
Thank you! Hope you try it!
OH MY SOOOOOOOOOOOOOOOOOOOOOOOOOOOO YUMMY!
Awesome content and recipe aside, I LOVE YOUR PLATES !!
Thank you! My wife has done a great job getting all sorts of plates and bowls. We've run out of space now.
@@MiddleEats She has an awesome taste! I love your content. Keep it up ❤️
She does! Thank you!
Love the channel, been using it to relearn a lot of the recipes i remember eating as a kid. Want to know if you would you be able to do any west asian and north african dishes that incorporate mushrooms?
This is a fantastic soup, Obi! It's definitely going into my rotation of recipes. I did have trouble finding lamb steaks, but I used some lamb chops instead, and it still turned out great. Just a little more effort trimming the meat off the bones.
Thank you Jeremy. Lamb chops are a great substitute and I'm happy to hear you liked it. You can try it with beef too if it's easier to get that. Thanks for trying!
U can swap use chicken..fish or beef ..it goes well with all of them
The prevalence of Chorba and similar words from North Africa to Central Asia is super interesting. Chorba, shorpo, shorva, so many different names and preparations and all of them delicious in their own way.
It's likely that the word spread via the saffavid empire and mughal empires which both used many Arabic words. Shorba itself comes from the Arabic word shorb, which means drink. In Egypt Shorba refers to a chicken broth with orzo, and each country will have their own definition of what Shorba means to them.
@@MiddleEats Woah, history lesson and an Arabic lesson! Nice
This combo of ingredients is perfect for me-yum! Thanks again 🌷😍
Indeed, the mint just makes it taste so fresh and bright. Hope you like it!
Looks bloody delicious!
Thank you Larry, it is, and it requires barely any active time to make!
I'm not the biggest fan of whole chickpeas but I will definitely give it a bash when the South African Winter calls for a hearty soup.
You could potentially leave them out, my sister does that and she likes it. I'd probably substitute them with a veg like small pieces of carrot, and just add them part way through cooking. Hope you like it!
Well, the cold front hit and I gave it a bash. I can now say it also tastes bloody delicious (I couldn't help but add some chilli powder and I actually enjoyed the chickpeas). Keep up the good work mate.
Glad you enjoyed it! Chilli sounds like a good addition
Amazing! I can't wait to give this a try! I should be able to get all these ingredients!
Nice, hope you really enjoy it!
this looks absolutely delicious! Are there any extra vegetables you would suggest you could add?
Amazing dish! Unfortunately my local persian deli only sells lamb leg with the bone still attached so preparing the meat took a fair bit of time! The soup is delicious!
Hmm that is strange, I'm sure they have a band saw or you could get lamb chops instead. Glad you liked it though
How come you don’t have at least 100K subs? Your food is amazing! Subbed.
Thank you Kay. Hopefully that happens sometime this year. I'd love to do TH-cam full time!
Thank you for your gorgeous recipes. Maybe you know a recipe for a Morrocan lamb tajine with dried plums. We ate this in Marrakech an we loved it.
The other awesome dish we ate there was carrot with cinnamon as a cold starter. I would appreciate it very much.
I haven't tried it, but my favourite kind of food is sweet savoury dishes. I'll definitely look into doing some Moroccan cuisine soon, they both sound amazing.
@@MiddleEats That sounds great... and thanks for your awesome cooking chanel. Greetings from Germany
Thank you timo! Hope you try some of the recipes
I will do Kibbeh, I love Kibbeh 😋... and many of the other great recipes.
I'd love to see some photos! Good luck and I hope they turn out nice!
Libyan shorba is one of the best soups...much prefer it to Harrira. This dish, along with Rishta (Libyan pasta dish), Mbattan and Couscous are easily my favourite Libyan dishes.
Wow. Thx for this. More Libyan food please! I heard they have a spicey sauce or paste called hareesa. Could you show us how to make it? I love spicy. Ramadan Mubarak.
Do you mean harissa? That's Tunesian and you can buy it in every middle eastern shop. But I'd certainly be interested in Obis take on it.
Yes there is a spicy paste called Harissa that is very popular throughout North Africa. I believe it is Tunisian in origin, but it's used in the cuisines of Morocco, Algeria, Tunisia and Libya. I'll definitely look into making it some day, though most people just buy the Cap du Bon brand.
Looks delicious! Good tip on the herbs, too. I must try it! Do you have a recipe/blend for baharat?
I've been doing that for a few weeks, I just keep them in the glass near a window and top up the water every few days. It definitely keeps them alive for long, and some herbs like mint can actually sprout roots.
I'll pin the recipe in a comment!
@@MiddleEats Thank you :) and Ramadan Mubarak!
No problem! Ramadan Mubarak to you too
well done 👍 we don't fry Orzo before adding them to the soup though
الشوربة الليبية 💙 شكرا لإعدادها ولذكر المصدر لبلدي ❤ صحه وعافيه ❤ الشوربة تختلف لدينا نعملها بكذا طريقه ❤ النعناع لازم تحطه على النار يتشوح يكون نعناع يابس باش يعطي طعمه وراىحه عطره وفي شوربه بدون اضافه النعناع والحمص تختلف شوي عن هذه فيه باللحم وفيه بالدجاج لو اي شخص مايفضلها مطابخنا في ليبيا متعدده وتختلف من منزل لاخر ومن مدينه لاخرى ❤
The word Chorba is used in the Balkans as well snd also means thick soup 👍
Interesting, thanks for sharing that. The word must have come from Arabic.
@@MiddleEats Probably, or maybe Turkish - the Balkans were occupied by the Ottoman empire for a few centuries.. 👍
Yes, but the ottomans got the word from Arabic. The word Shorba comes from shorb, which means drink in Arabic. It definitely spread via the ottomans though!
@@MiddleEats we got ciorba in Romania as well - soup with meat and vegetables(no chickpeas or mint) with fermented bran water(to sour it). I learned from you that the origins of this staple Romanian recipe are Lebanese, I would have never guessed. Thank you!
alhamdilulah
Oh my god this guys amazing he makes me laugh!
(I think it helps to watch it at X1.5 speed)
Libyan here :
It’s very Close but depends on region we don’t use the chickpeas so much.
The mint actually should b dried.
Chickpeas is a must!
Nice Shobha
Love your recipes. Can I cook it with chicken
I don't see why not, i think that will taste well. Maybe use chicken thigh for the nicer texture.
Hi Obi, this look delicious. Orzo is not available here in Malaysia, what do you suggest I replace it with? Small alphabet pasta, vermicelli? Thanks
Small alphabet pasta will work I think. I'm actually surprised it exists in Malaysia. Always thought of it as a typical European thing.
Actually you can use orzo as a substitute for rice in many dishes. Guess it also works the other way round. I wouldn't hesitate and give it a try.
@@natviolen4021 thank you. Was thinking of rice as another option. 😊
@@Kandalama59 A coarse bulgur would also be an alternative,if that is available to you.
@@natviolen4021 super idea. I have some in my pantry. Thank you.
@kandalama59 I would suggest using any small pasta such as Ditallini, or even macaroni elbows. Rice would end up mushier than pasta so it might not be the best for this dish.
Libyan here 🙋♀️ In my family we use cilantro instead of parsley. And you forgot an integral part! LEMON! This soup is divine 🤤
Made this soup today. Tastes great. But I couldn't avoid adding some chopped garlic.
I was just thinking about what to do with the cheap lamb rump I picked up the yesterday, I have everything except the fresh mint on hand and it's definitely soup weather right now in Australia.
Yay well I hope it turns out good. You can leave out the fresh mint and increase the dried mint a bit more and it will still taste good. It just won't have a sharp menthol effect without it.
As a Libyan I just want to say that we don’t use fresh mints we dry it and crach it to small pieces
Try too padded lined potato amazing There is also rice with mixed nuts and liver 🇱🇾🇱🇾🇱🇾🥲
took me a while to realize that the north african chorba and the balkan ciorba/tsorba have the same root in turkic language
Veggie recipe please?
Birdy
Wait what we don’t use butter for orzo either
As a Libyan man i can say this recipe is not completely accurate, but it is acceptable
Corba means soup in Turkish, and corba is corba, you can make any kind and it's called corba🙂👍
Edit: and libya was part of ottoman empire for a century🙂
Chorba Name Meaning:
Altered spelling of Hungarian Csorba, from csorba ‘gap-toothed’, ‘mutilated’, hence a nickname for a toothless, wounded, or deformed person. This name is well established in Romania. Slovak (Corba): nickname from corba ‘soup’, of Turkish derivation.
Chorba or Shorba actually means soup in Arabic too. The word comes from the Arabic word shorb which means drink. It's funny because in Libya this is known as Chorba, but elsewhere it would be Libyan Chorba.
@@MiddleEats 👍🙂 we enjoy you channel, keep it going.
Thanks!
Soup is also called Chorba in Ethiopia but the root of our language is Ge'ez which is in the same language family as Arabic. Language is interesting. :)
I have never seen Libyan Shorba made with chickpeas.
We only do it with dried mint, not fresh. We add it at the end.
I'll sign up for adoption, too. Just feed me and I'll do the dishes, promise.
Haha well we do need someone to help us clean up. I'll tell the wife we have a new child!
I’ve never heard of that paster
Orzo is a small oval shaped pasta. In its place you can use something like Ditallini or small stars.
Thank you
No problem. Hope you like it!
Hello
Hello!
WHAT??? Our very traditional CIORBA is middle east of origin???? I m from Romania and we use this word for our soups made with some kind of fermented and flavoured water named bors, AKA borsh!!! I m perplexed
As a libyan, really appreciate the efforts but we don’t butter the pasta!
I was born and raised there in Libya, they called Charba not Chorba like in Egypt
thank you… off to the stove
Since when is Libya in the middle east xdd
Imagine thinking Libya is in the Middle East😂😂😂
Coriander please 😭
This isn't Libyan sharba. I'm sure it's tasty, but it's not Sharba! and Libya don't say Chorba they say Sharba...
For Authentic LIbyan Sarba:
Beef doesn't really suit this recipe only lamb, goat and chicken.
No tin tomatoes and no butter EVER! however, some Egyptian-Libyan's from the eastern side may add ghee, but it's completely un heard of in the western side.
I've never met any Libya who toasts their pasta for this soup. No need for this extra step.
No fresh mint, only dried is used at the very end of cooking just before adding herbs.
Only 1 onion is need for this quanity of soup.
Use caraway or the Libya Baharat. 7 spice won't give the soup the right flavour profile of the tradional soup
You can also use a combination of dill, cilantro and parley at the end, this herb combo is used in many families.
Libyan cuisine is one of the most unknown cuisine in the Mediterranean, and they're very particalur about the flavour profiles and the way it suppose to taste. This isn't a recipe the has a lot of way to adapt without it becoming a new dish, if you served this to a libyan they wouldn't know it's suppose to be their food.
Do you know any authentic libyan sharba recipe videos? Or can you list the ingredients?
You made me hungry😋