Churbat dajaj bil hilba (Chicken soup with hilba)

This is a traditional Libyan soup made from chicken and a tomato based stock.

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• 4 chicken thighs
• 1 onion, chopped
• 1 tablespoon olive oil
• 5 green cardamom pods, crushed
• 5 whole cloves
• 1 litre water
• 3 tomatoes, peeled and chopped
• 1 teaspoon celery seeds, crushed
• 1 teaspoon salt
• 2 teaspoons hilba

Method

1. Place the chicken thighs, onion, olive oil, cardamom pods, cloves and 750 ml of the water in a pan.
2. Bring to the boil, reduce the heat and simmer, covered, for about 40 minutes, until the meat is tender.
3. Add the tomatoes, celery seeds and the remaining 350 ml water.
4. Season with salt and stir in the hilba.
5. Re-cover and continue simmering for a further 15 minutes.

Serving suggestions

Serve with bread and dates.

Variations

You add rice, crushed vermicelli or orzo to the soup if you wish.

See also

• Hilba (Fenugreek paste)

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