Today we’re making Chorba, a Libyan soup that is made with lamb & mint. This soup has a wonderful hearty flavor 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 —- 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we’d love to see any recipes you cook. ➥Instagram ➥Facebook —- 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 —- 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Box Grater: Food Processor: Smaller food processor: My Kitchen Scale: Vegetable Peeler: Citrus Juicer: Stainless Steel Cookware: Utensils: Glass jugs: Stick blender: 📷 My Filming Equipment 🎥 Sony a6400: Sony F1.8 Lens: —- 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 Chor ba: 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 color , 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.