F'tat (Bread Soup)
The desert bread soup: f'tat (shorba and torn bread) — flatbread torn into a lamb and vegetable soup in the Fezzan tradition, and its coastal cousin shorbat adas (lentil soup) — Libya's bread-saving wisdom.
What it is
The desert bread soup: f'tat (shorba and torn bread) — flatbread torn into a lamb and vegetable soup in the Fezzan tradition, and its coastal cousin shorbat adas (lentil soup) — Libya's bread-saving wisdom. Ingredients: flatbread, lamb, lentils or vegetables, onions, tomatoes, cumin, dried mint, lemon. Recipe: 1) Make a lamb-vegetable or lentil soup. 2) Tear bread into bowls. 3) Ladle the soup over until the bread drinks it. 4) Finish with mint and lemon. Serve: at family tables, nothing wasted. Flavor: savoury, lemony, soft-crisp. History: bread soups span the Arab world (fatteh's family); Libya's desert version kept caravans fed. See also: Bazeen, Mbakbaka.
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World Cuisines
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