Recipe for Libyan Soup

In an effort to hopefully bring more female readers to my blog, I will occasionally be posting recipes. Today's recipe is for Libyan Soup. It is the national dish of Tunisia- just kidding! I shoplifted this recipe from the Jan. 4th New York Times. If anyone who logs on to this blog works there, well come on you have better things to do than sue me!

 

Here it is:

Libyan Soup

Time: 1 h, 30 m

2 tablespoons extra virgin olive oil

1 1/2 cups chopped onion

1/2 pund boneless lamb shoulder r dark chicken meat

4 medium size tomatoes, diced

1/2 can of tomato paste

2 teaspoons of sweet paprika

1/2 teaspoons cayenne pepper or harissa

1/2 teaspoon saffron threads

1/2 cup orzo

1 cup cooked chickpeas

1 tablespoon finely chopped cliantro leaves

1 tablespoon finely flat-leaf parsley leaves

1/2 tablespoon dried mint

1. Heat oil in a 4-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently until it browns. Add tomatoes, tomato paste, paprika, cayenne or harissa, saffron and salt/pepper. Stir, then add 8 cups of water. Bring to a simmer and cook for 45 minutes.

2. Add orzo and chickpeas and cook for 15 minutes, until orzo is tender. Add cilantro and parsley. Taste and adjust salt and cayenne or harissa. Add dried mint. Cook for 5 minutes and then serve.

Can serve up to 6 or 8.

Let me know if you actually do this!