Ingredients

1/3 c flour
1/2 c chick peas
1/2 lb lean lamb (or beef),Diced
2 large onions,chopped
1/4 t saffron
2 T paprika
1 soup bones
1 T butter
2 T salt
1/2 teaspoon pepper
1/2 cup broad beans,Dried
1 1/2 lb tomatoes
1 bunch parsley
1 bunch fresh coriander
1 tablespoon butter
1/3 cup rice
1 lemon
1/2 cup lentils

Cooking Instructions

Soak overnight 1/3 c flour in 1 c water; 1/2 c chick peas in water to cover

Brown in lightly oiled, deep pan lamb, onions, saffron and paprika (increase or decrease according to taste). Add 6 cups of water, soup bones, butter, salt, pepper, pre=soaked chick peas with skins popped off and discarded, and the dried broad beans which have been washed and cleaned. Simmer, covered, for 2 hours or more. 20 mins. Before serving, put through a food mill into the soup pan (or blend with one cup of water) the tomatoes, parsley, coriander & the flour and waterpaste. Add 3 cups of water, and when it returns to boil, add the vermicelli. When the vermicelli is cooked, add 1 T butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the table). the soup should be velvety; so add water or flour thickening if it is not. *Note: Lentils may be substituted for chick
peas; meat can be chicken; yeast may be used in place of flour and water if that mixture was not made night before; rice may be substituted for vermicelli.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)