Ramadan soup (Sharbat Ramadan)
Ingredients:
2 small spoons ghee or olive oil
½ pound boneless lamb or beef meat
1-cup tomato sauce
1 large spoon tomato paste
½ a pound of day Garbanzo beans soaked in water over night (or 1 can of ready Garbanzos)
1 small spoon allspice (Hararat)
1 small spoon chili pepper
1 small onion
½ small spoon turmeric
½ cup chopped parsley
A pinch of chopped cilantro (about a quarter cup)
1 small spoon dried crushed mint
1/3-cup Rosamarina (Sharba) pasta (Shaped like long grain rice. Also called birds tong in Libya)
Pepper & salt
Directions:
1- Cut the meat into a bite size pieces
2- Chop the onion and sauté with garbanzo beans, and the meat in ghee or olive oil till it turns brown.
3- Add tomato paste, tomato sauce, turmeric and the chili powder to the meat
4- Add ½ cup water to the mix and season with a pinch of salt and cook over low heat till the meat is cooked (if the mix gets dry during cooking add a little water when necessary)
5- Add the parsley & the cilantro
6- Add the Rosamarina (Sharba) and continue cooking on low heat for about 20 minutes
7- 2 to 3 minutes before the soup is ready, add dried mint, allspice (Harart). Mix and serve on individual bowls with Libyan bread, or pita bread. (Squeeze a little lemon juice for taste)