This North African-flavored soup is a flavor fest! The strong flavor of the lamb is offset by the sweetness of the apricots; green pepper adds a slightly bitter, grassy flavor; celery provides some crunch; warming spices round everything out; and splash of lemon brightens it all up.
This soup is a great introduction to the flavors of the southern and eastern Mediterranean countries, which includes northern Africa and the the edge of the Middle East. These regions are noted for complex flavors ranging from mild to pretty spicy. This soup is in the mild range, with no hot peppers... unless you want to add some when it's served, as shown above with additional sumac and Aleppo pepper.
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Ingredients
These are the basic ingredients: diced tomatoes, lamb, apricots, green pepper, spices, celery, a lemon, garlic, and sugar. You'll also need some staples: olive oil, water, and salt and pepper. You know what those look like.
"I'm ready for my closeup, Chef Grey!" Here's the spice mixture, which is really the heart of this recipe! Okay, the lamb is probably the heart, but then the spices are the soul!
- dried apricots (don't use fresh, they would get too mushy when cooked)
- olive oil
- garlic
- ground cinnamon
- ground cumin
- paprika
- ground coriander
- ground allspice
- sumac
- ground lamb (or ground beef)
- celery
- green bell pepper
- canned diced tomatoes
- a lemon
- water
- sugar
- salt and black pepper (for seasoning)
- sumac and pepper flakes (for serving, optional)
See the recipe card for quantities.
Want a vegetarian version of this soup? Substitute two cans of chickpeas for the ground meat! Just add them to the pot with the rest of the vegetables.
Instructions
Here we go, time to cook!
Heat up the oil and add the spices.
Stir them around for a minute to release their flavor.
Add the garlic and stir for another minute.
Add the lamb, break the meat up, and sauté until it's evenly browned.
Add the vegetables and stir them in.
Add the lemon, sugar, and water.
Give it one more good stir, than drop the heat to a simmer, cover the pot, and let it cook for 20 minutes.
How easy was that? Here's the soup after cooking. Your kitchen should be smelling pretty awesome now!
Serve the soup with some hearty bread... or a flatbread like pita or naan would be authentic to the region... and some extra sumac and pepper flakes for anyone who wants to kick the flavor up a bit. We prefer Aleppo peppers, but anything other dried peppers will work... make it as mild or as spicy as you want!
Substitutions
- Ground Lamb - ground beef would work well, or substitute chickpeas for a vegetarian soup
- Spice it up - add some pepper flakes to the spice mix, set the heat level to your liking
Equipment
You don't need anything special to make this soup. A chef knife and cutting board, a saucepan or stock pot, and a spoon to stir it up.
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📖 Recipe Card
North African Flavored Lamb Soup
Special Equipment Needed
- 1 Chef knife
- 1 Cutting board
- 1 Large saucepan or stock pot
- 1 Stirring spoon
Ingredients
- 1 cup dried apricot chopped
- 2 tablespoons olive oil
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- 1 teaspoon sumac
- 2 cloves garlic minced
- 1 pound ground lamb or ground beef
- 2 stalks celery cut into ½ inch pieces
- 1 large green bell pepper sliced
- 2 (14-ounce) cans diced tomatoes
- 1 lemon
- 2 cups water
- 1 tablespoon white sugar
- salt and pepper to taste
- Sumac for garnish
- Pepper flakes for garnish
Instructions
- Soak the apricots in water for 2 hours or more until they soften.1 cup dried apricot
- Heat the olive oil in a large saucepan or stock pot over medium heat. Add the cinnamon, cumin, paprika, coriander, allspice, and sumac. Cook and stir for 1 minute.2 tablespoons olive oil, 2 teaspoons ground cinnamon, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon ground coriander, 1 teaspoon ground allspice, 1 teaspoon sumac
- Add the garlic and stir for another minute.2 cloves garlic
- Raise the heat to medium-high. Add the lamb, break it up, and sauté for a few minutes until the meat is evenly browned.1 pound ground lamb
- Stir in the apricots (with the soaking water), celery, green pepper, and tomatoes.2 stalks celery, 1 large green bell pepper, 2 (14-ounce) cans diced tomatoes
- Use a vegetable peeler to shave 5 to 6 thin strips of peel off the lemon, Juice the lemon and add the juice and peel to the pot. Stir in the water and sugar.1 lemon, 2 cups water, 1 tablespoon white sugar
- Bring the soup to a boil, then reduce the heat low, cover, and simmer for half an hour. Season to taste with salt and pepper.salt and pepper
- Serve with a hearty bread, and small bowls of sumac and pepper flakes for those who want to bump the flavor up. (Aleppo pepper is great for North African and Middle Eastern dishes!)Sumac, Pepper flakes
Nutrition Estimate
Adapted From
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