During the holy month of Ramadan, many Libyan households enjoy a soup much like this one. Filled with tender meat, plump orzo, aromatic spices, and fresh herbs, this beloved dish is known as “shorba,” a simple yet unmistakable term for soup in Libya. A key element in this soup is the use of dried mint, with its zesty undertones balancing the smoky heat of harissa, a North African pepper paste that adds complexity and spice to the soup. For this particular recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we suggest using DEA harissa, which can be found in a yellow tube in the international section of your local supermarket. While it’s optional, incorporating Aleppo pepper can enhance the soup with additional layers of vibrant and earthy heat. For a more traditional flavor, you can swap the beef for boneless leg of lamb.
When cooking the orzo, remember to stir frequently to prevent sticking, ensuring that the pasta cooks to a tender consistency rather than being al dente, which may require more time than indicated on the package. Here is the recipe for Harissa-Spiced Beef and Pasta Soup:
Preparation: 1¼ hours
Servings: 4 to 6
Ingredients:
– 2 tablespoons extra-virgin olive oil, plus more for serving
– 1 pound boneless beef short ribs, trimmed and cubed
– Kosher salt and ground black pepper
– 2 tablespoons harissa paste
– ½ teaspoon ground turmeric
– ¼ teaspoon ground cinnamon
– 6-ounce can tomato paste (⅔ cup)
– 15½-ounce can chickpeas, rinsed and drained
– ¾ cup orzo pasta
– 1 large ripe tomato, finely chopped
– 1 cup fresh flat-leaf parsley, finely chopped
– 2 tablespoons lemon juice
– 1 tablespoon dried mint
– 1 teaspoon Aleppo pepper, plus more for serving (optional)
Directions:
1. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add beef in a single layer and season with salt and black pepper. Cook without stirring until browned, then continue to cook until beef is browned all over.
2. Add harissa, turmeric, and cinnamon; cook until fragrant. Stir in tomato paste and cook until it starts to brown. Add chickpeas and water, then simmer and cook for 25 minutes.
3. Stir in orzo and cook until tender, stirring to prevent sticking. Remove from heat and add tomato, parsley, lemon juice, mint, and Aleppo pepper. Adjust seasoning, thin soup with hot water if desired, and serve drizzled with oil and sprinkled with Aleppo pepper.
For more delicious recipes, visit Christopher Kimball’s Milk Street at 177milk
