Tuesday, 25 October 2011

Libyan Sharba

Libyan Sharba:

1 chicken leg cut up
1/2 a large onion, diced
2 1/2 tbsp tomato paste
1/2 a tomato, chopped
1/4 cup chick peas
3-4 tbsp fresh parsley
3 tbsp orzo
approx 1/2 tsp cayenne pepper & turmeric
1 tsp salt or to taste
approx 1-2 tsp dried crushed mint
approx 1 1/2 litres hot water

Fry the onion in the oil till almost transparent.

Add chicken pieces, cook and stir.

Add tomato paste, cook and stir. Lower heat if needed.

Add cayenne pepper, turmeric and salt

Add some hot water, about a litre.
Add the chopped tomatoes.

Add the chopped parsley. Cover and cook over med-high for about 15 minutes.

Add the chick peas, cover and cook over med-low heat for about 15 minutes. Add some more water, approx 1/2 litre.

Add the orzo, turn heat down to low, cover and simmer till orzo is done.

Add 1-2 tsp dried crushed mint.

Serve with fresh bread and a squeeze of lemon (optional).



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