Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 to 1/3 lb. lamb meat cut into small pieces
- 1/4 cup oil or "samn" (vegetable ghee)
- one large onion
- 1 table spoon tomato paste
- 2 -3 tomatoes
- 1 lemon
- 1/2 cup orzo, salt, red pepper, Libyan spices (Hararat) or cinnamon
Directions
SautÈ the onion with meat in oil.
Add parsley and sautÈ until meet is brown.
Add chopped tomatoes, tomato paste, salt, spices, and stir while sizzling.
Add enough water to cover meat, simmer on medium heat until meat is cooked.
Add more water if needed, and bring to a boil.
Add orzo, simmer until cooked.
Before serving, sprinkle crushed dried mint leaves, and squeeze fresh lemon juice to taste.
Category:Libyan Recipes
Category:Libyan Soups