Equipment
Ingredients
Meat & Base
- 500 g boneless lamb shoulder, cut into 2cm cubes
- 30 ml olive oil
- 1 yellow onion, finely diced
Spices (Libyan Flavor Profile)
- 5 g ground turmeric
- 3 g ground cinnamon
- 2 g ground black pepper
- 1 g cayenne pepper
Broth & Grains
- 50 g tomato paste
- 300 g fresh tomatoes, blended to a puree
- 1500 ml water
- 100 g pearl barley, rinsed well
- 200 g cooked chickpeas, drained and rinsed if canned
Herbs & Finishing
- 15 g fresh parsley, finely chopped
- 15 g fresh cilantro, finely chopped
- 5 g dried mint, crushed
- 10 g kosher salt
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the cubed lamb shoulder and brown well on all sides.
Lower the heat to medium. Add the finely diced onion to the pot with the lamb and cook until the onion is soft and translucent.
Stir in the tomato paste, turmeric, cinnamon, black pepper, and cayenne. Cook, stirring constantly, to toast the spices and caramelize the tomato paste slightly.
Pour the blended fresh tomatoes and water into the pot. Stir in the chopped parsley and half of the cilantro. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer.
Stir the rinsed pearl barley and chickpeas into the soup. Cover and continue to simmer until the lamb is fall-apart tender (reaching an internal temperature well above 74°C/165°F for stewed meats) and the barley is completely cooked and tender.
Remove the pot from the heat. Stir in the salt. Rub the dried mint between your palms directly over the pot to release its oils, then stir it in along with the remaining fresh cilantro.
Ladle the hot soup into bowls. Serve immediately with lemon wedges on the side, encouraging diners to squeeze fresh lemon juice into their soup before eating.
Chef's Notes
- Toasting the tomato paste and spices is a crucial technique in North African cooking. It removes the raw, metallic flavor of canned paste and blooms the fat-soluble flavor compounds in the spices.
- Crushing dried mint by hand at the very end of cooking is essential; doing so releases its volatile essential oils, providing a refreshing aromatic lift that cuts through the richness of the lamb.
- While boneless shoulder is specified for convenience, using bone-in lamb cuts like neck or ribs will yield an even more gelatinous and flavorful broth.
- The soup always tastes better the next day as the spices meld, but be prepared to add an extra splash of water when reheating as the barley will continue to drink up the broth overnight.
Storage
Refrigerator: 4 days — Barley will continue to absorb liquid; add water or stock when reheating.
Freezer: 3 months — Freeze in airtight containers. The texture of the barley may soften slightly upon thawing.
Reheating: Reheat gently on the stovetop over medium-low heat until simmering, adding a splash of water if the soup has thickened too much.
