Top 4 Libyan Soups

Sharba Libiya is often considered the national dish of Libya, and it is especially popular during Ramadan. Although there are versions made with chicken or fish, the traditional version of this aromatic soup is prepared with lamb and dried mint as the key ingredients. Apart from those, the soup consists of onions, tomatoes, olive oil, tomato paste, chopped parsley, tiny pasta, and chickpeas. It is heavily flavored with turmeric, red paprika, black pepper, cinnamon, cardamom, bay leaves, and shaiba leaves (also known as dagad phool in Indian cuisine). When served, sharba Libiya is typically paired with lemon wedges and tanoor bread on the side in order to make the dish even more satisfying and nourishing.Expand

Hasa adas is a healthy Lybian soup that is also suitable for vegetarians. It has a thick consistency and is typically made with lentils, carrots, onions, and tomatoes. The soup is traditionally flavored with garlic and cumin. Once prepared, hasa adas is garnished with crispy and sweet caramelized onions or toasted pieces of bread. When made with dried meat, the soup is often poured over toasted Arabic bread, and the creation is then called fattat adas, usually consumed as a warming winter dish.Expand

Although the traditional sharba Libiya soup is made with lamb and mint, this variety, known as sharba Libiya bil dajaj wa alzatar is much lighter, prepared with chicken and thyme as the key ingredients. Apart from chicken and thyme, the soup is made with onions, tomatoes, tiny pasta, and flavorings such as parsley, cinnamon, bay leaves, cardamom, turmeric, and cloves. Served with lemon wedges and fresh bread on the side, this aromatic soup is a staple of every Iftar table during Ramadan.Expand

Hassa dernawi is a thick Libyan soup that is traditionally prepared and consumed during winter. It consists of lamb, chopped tomatoes, tomato paste, water, and flavorings such as turmeric, chili powder, and black pepper. The soup can be additionally thickened with white flour, while fresh herbs such as coriander, basil, and mint are important elements of this hassa soup variety hailing from the city of Derna. It is recommended to serve the soup piping hot with a lemon wedge on the side.Expand