Recipe by Member #610488
Originally a Turkish recipe, variations of Shorba exist in those regions formerly under the control of the Ottoman Empire.
Top Review by calvinsmom
I learned this recipie from a exchange student from Libya. Recipie is almost the same as this one except for a couple of good additions. Instead of macaroni noodles, I add different types of veggies--things like chopped broccolli, diced potatoes and sliced carrots. If you like spicy--slice lengthwise into (but don't cut up) two serrano peppers and just drop them into the liquid as it is simmering. Also, add about a half a can of tomato paste to it as well. Remove the peppers then serve it over basmati rice cooked with five-spice, butter and salt. VERY hearty and is a GREAT winter stew...freezes well.
- 1 medium onion, chopped
- 1 large garlic clove, chopped
- 1⁄2 tablespoon dried red pepper flakes (use less for a milder dish)
- 3⁄4 lb lamb shoulder, cubes (trimmed of as much fat as possible and cut into small (1/2 inch)
- 2 fresh tomatoes, skinned, seeded and roughly chopped
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 1⁄2 teaspoon five-spice powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 2 cups water
- 1 (15 ounce) can garbanzo beans, drained and rinsed (chickpeas)
- 1⁄3 cup dried macaroni (use your favorite soup pasta)
Directions See How It's Made
- In a large saucepan, cook first three ingredients for a few minutes over high heat until onion is translucent.
- Add lamb cubes to saucepan.
- Saute until the lamb is browned, then stir in next seven ingredients, up to the water.
- Reduce heat, and simmer, uncovered, for 15 minutes then add the beans.
- Simmer for another 5 to 10 minutes, then add the pasta.
- Continue simmering until the pasta is al dente (depends on your pasta choice, 5-12 minutes), and serve with a good hearty whole wheat bread.