dishes from panthers

Libyan soup by Hala


½ an onion cut into small pieces

200 grams or less of lamb cut into cubes,

chopped fresh coriander leaves,

2 tomato juice

1 tbsp of ghee or butter

1 tbsp of tomato paste,

1 tbsp of salt,

1 tbsp of black pepper

1 Spoonful of seven spices,

1 tsp of red pepper powder,

1 tsp of cinnamon.

2 tbsp of small pasta

1 tsp of dried mint


In a medium saucepan, fry the onions in ghee or butter until slightly withered, add the lamb meat with salt and black pepper, cinnamon and seven spices stirring until the color of the lamb changes on all faces, add the coriander and continue to stir.

Add the red pepper and stir until you add the tomato juice and tomato paste, leave it at slow heat.

Adding a little bit of water until the meat of the lamb is cooked for about an hour or more, add two cups of water, raise the heat until it starts to boil, then add two tablespoons of pasta , when the pasta is done , remove it from the stove.

Sprinkle on the top cinnamon, dried mint and lemon juice. Enjoy!!

By Symphonie by Sylvie

A passionate baker, loving trying and sharing new recipes

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