On any given evening during the month of Ramadan, a soup similar to this graces many Libyan tables. Packed with fork-tender meat, plump orzo, warming spices and bright herbs, the comforting meal is adored — so much so that it’s called “shorba,” meaning, quite simply, soup, with no confusion as to which soup is being referred to.
Seasoning the dish with dried mint is a must; its citrusy notes balance the harissa, a smoky North African pepper paste that brings both chili heat and complex spicing to the soup. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we recommend using DEA harissa, sold in a yellow tube. Look for it in the international aisle of the supermarket.
