Sharba Libiya bil Na’na (Tripoli Crushed Mint, Orzo & Chickpea Tomato Soup) – Authentic Libya Recipe
Steaming crimson Libyan soup finished with a fragrant flurry of crushed dried mint and fresh lemon.
- Country of Origin
- 🇱🇾 Libya (North Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Orzo pasta grains, Cooked chickpeas, Rich crushed tomato broth, Dried crushed mint (na’na), Libyan bzar spice
Ingredients for Sharba Libiya bil Na’na (Tripoli Crushed Mint, Orzo & Chickpea Tomato Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) orzo pasta grains, prepped into bite-sized pieces
- 1.5 cups cooked chickpeas, washed and trimmed
- 1 cup rich crushed tomato broth
- 1 medium onion and 3 cloves garlic, finely minced with dried crushed mint (na’na)
- 1.5 tbsp traditional Libya seasoning (Libyan bzar spice, garlic, fresh lemon squeeze)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and dried crushed mint (na’na) for 3–4 minutes until fragrant.
- Stir in Libyan bzar spice, garlic, fresh lemon squeeze and toast for 45 seconds to release the essential oils of Libya's kitchen.
- Add orzo pasta grains and cooked chickpeas, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in rich crushed tomato broth, adjust seasoning, and ladle steaming hot into deep bowls.