Libyan Chorba - A hearty lamb & mint soup

Today we're making Chorba, a Libyan soup that is made with lamb & mint. This soup has a wonderful hearty flavour and texture, and it's one of the most popular soups to eat during Ramadan. ---- 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates https://www.patreon.com/MiddleEats ---- 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram https://www.instagram.com/middleeatsyt/ ➥Facebook https://www.facebook.com/MiddleEatsyt/ ---- 0:00 Intro 0:25 Ingredient prep 2:05 Making the soup 3:45 Finishing the dish 4:47 Outro + Taste test ---- Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referral/zpsg6n/ ---- 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Box Grater: https://geni.us/d4YE Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 My Kitchen Scale: https://geni.us/o3tM Vegetable Peeler: https://geni.us/tiNom Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 ---- Ingredients: 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 boharat, 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 colour, 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

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