afoona
Libyan Lamb Soup with Lemon and Mint
Soups

Libyan Lamb Soup with Lemon and Mint

A rich, fresh Libyan lamb soup with lemon and mint. A traditional dish of Libyan Jews for Shabbat and holidays.

⏱ 1 hr 55 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Put the meat in a large pot with the water and add the onion, garlic, cumin, turmeric, salt and black pepper.
    Large pot
  2. 2
    Bring to a boil and skim off the foam. Turn down to low and simmer 90 minutes, until the meat is tender.
    ⚙ SimmeringStove
    💡Skim off the foam that rises at the boil, and after that only a gentle simmer: a hard boil clouds the soup and toughens the meat.
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  3. 3
    Remove the meat from the soup, take it off the bones and return the meat to the soup.
  4. 4
    Add the lemon juice and mint and cook another 5 minutes.
    Stove
  5. 5
    Drizzle the olive oil into the soup.
332calories
22 gprotein
5 gcarbs
25 gfat
● protein 27%● carbs 6%● fat 67%

Per serving (657 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Large pot · Also works: Pot (Cook in two batches)

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