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A Delicious and Hearty Dish
Have you ever tried Libyan Rishta Bourma? It’s a delicious and hearty dish perfect for a comforting dinner. This traditional Libyan dish is made with thin noodles, chickpeas, lamb, and a flavourful tomato sauce.
A Popular Dish in Libya.
Libyan Rishta Bourma is a popular dish in Libya. It is a traditional pasta dish that is commonly served during special occasions and family gatherings. The word “rishta” means pasta in Arabic, and “bourma” refers to the method of cooking the pasta.
Making the Libyan Rishta Bourma
To start, you will need to prepare the noodles according to the package instructions. Once they are done, set them aside while you prepare the sauce. Next step is to prepare the sauce and the third and final step you add all in a soup frying pot and cook until the meat is finally cooked and tender.
How to Make Homemade Pasta
Ingredients:
250 g flour 250 ml water 1 teaspoon salt
Prepare the Pasta:
- In your blender or in a bowl mix the flour, water and salt until you form a hard dough. Once done, cover the dough in plastic and let it rest for about 5 / 10 min.
- You can either use a pasta machine or make the pasta by hand by rolling the dough in thin layers. Use flour to lay the dough make it very thin. Then roll it like a paper and cut it right in the middle horizontally.
- Then start cutting it from the side to small thin noodles until you are done with all the dough. Cover with flour and leave on a tray to dry while you make the sauce.
To make Libyan Rishta Bourma, you will need the following
ingredients:
Prepare the Meat:
500g of Libyan pasta, 500g of lamb or beef, 2 onions, 3 cloves of garlic, 2 tablespoons of tomato paste, 1 tablespoon of paprika, 1 teaspoon of turmeric, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 5 cups of water, 1/4 cup of olive oil.
Prepare The Sauce:
1 tablespoon of glee (or Gargoush / khlee3) 2 tablespoon vegetable oil 2 medium onions finely chopped 3 tablespoons tomato paste 1 cup fresh parsley or coriander or both finely chopped 1 cup fresh dill, finely chopped 2 small or 1 big garlic clove minced 1000 ml hot water 2 cubes chicken stock / bouillon (if you don’t have glee / gargash) 1 handful of dried chickpeas, soaked in cold water for 2 hours 1 handful of fava beans, soaked in cold water for 2 hours 1 handful of peas, frozen, or dry soaked in cold water for 2 hours 1 handful of green lentil 1 teaspoon fenugreek 1 teaspoon ground turmeric 1 teaspoon black pepper 1 tablespoon red pepper Lemon for garnish
