Libyan Chorba

A hearty lamb & mint soup

by Middle Eats
Libyan Chorba A hearty lamb mint soup

Libyan Chorba is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today we’re making Chorba, a Libyan soup that is made with lamb & mint. This soup has a wonderful hearty flavor and texture, and it’s one of the most popular soups to eat during Ramadan.

Follow along with the 📝 recipes below👇🏾👇🏾

Libyan Chorba A hearty lamb mint soup
Pin Print

Libyan Chorba

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 1.5l (50 fl oz) water
  • 300g (10.5 oz) lamb leg steaks (or substitute with a tender cut of beef)
  • 400g (14 oz) canned chopped tomatoes
  • 400g (14 oz) canned chickpeas
  • 75g (2.75 oz) orzo
  • 25g (1 oz) fresh mint
  • 25g (1.5 Tbsp) tomato paste
  • 2 medium onions
  • 1/2 cup parsley (about 20 stalks)
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter or Olive Oil
  • 2 1/2 Tsp salt
  • 2 Tsp Mint
  • 1 Tsp turmeric
  • 1 Tsp paprika
  • 1/2 Tsp boharat or 7 spice
  • 1/2 Tsp black pepper


To make the Chorba:

  1. Dice your onions into a medium-small dice. Slice the meat into small cubes (1.5 X 1.5cm). Remove the parsley and mint leaves from the stalks and roughly chop them.
  2. Add 1 Tbsp olive oil to a pot over high heat. When it is heated and shimmering add the diced lamb
  3. Sear the lamb for 5-8 minutes until browned all over and there is some browning in the pot
  4. Add the diced onion to the pot and a few small splashes of water
  5. Cook the onion for 5-8 minutes until soft and tender
  6. Add the tomato paste, salt, turmeric, paprika, black pepper, and Bharat, then mix well. Cook this for 1-2 minutes
  7. Add the canned tomatoes, chickpeas, and water and bring the pot to a boil
  8. Add the dried mint, then turn the heat down to medium-low and let the pot simmer for about 40 minutes
  9. Once the time is up, check the meat for doneness
  10.  When the meat is cooked, add the remaining butter or oil to a pan, and add in the orzo
  11. Toast this for a few minutes until it turns a light golden color, then add it into the soup
  12. Add the chopped parsley and mint, and mix well. Cook the soup for about 10 minutes or according to the instructions of the orzo pasta, mixing the pot occasionally
  13. Check the orzo pasta for doneness, and serve the soup once done
  14. Squeeze on plenty of fresh lemon juice just before serving
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

0:00 Intro
0:25 Ingredient prep
2:05 Making the soup
3:45 Finishing the dish
4:47 Outro + Taste test

Recipe video


Let us know what you think of today’s Libyan Chorba tips, tricks, and hacks!

Related Recipes

Leave a Reply


This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Delightful Mother’s Day Bites: Crostini with Balsamic Strawberries and Ricotta TRIPLE GINGERBREAD BUNDT CAKE Taro Cake Recipes STUFFED ZUCCHINI BLOSSOMS How to Make DATE SPICE CHOCOLATE CAKE