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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Sharba libiya translates as “Libyan soup,” and it is considered one of the country's national dishes. Hunks of beef or lamb and dried mint are common in traditional versions. Our version takes a faster approach using meatballs made with beef. We also favor the fresher flavor and aroma of fresh mint. Serve with warm flatbread.
slices hearty white sandwich bread (2 ounces)
ounces 90 percent lean ground beef
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