Well there are no doubt as many recipes as there are cooks when it comes to this dish. This is how we tend to make it, a compromise between my husband's original recipe and my added seasoning (ok ok so I only added the thyme and the bay leaf;-) ).1 litre (approx 1 quart) water, 1/2 tin of crushed or whole tomatoes, 2 dessert spoons (or less, or more) harissa, or use any condiment you like or chili powder, 1/2 onion, chopped, 1-2 garlic cloves, finely chopped, A few pieces of lamb, not too much, just a little meat for each person is enough, 1 teaspoon turmeric, 2 teaspoons dried thyme1 teaspoon coriander seeds, powdered, 1 bay leaf, Salt, pepper
Whatever you wish of these, or all of them:Lentils - a couple of handfuls, or a cup or more if you want a really thick soup. Burghul - a couple of handfulsChorba - or orzo/risoni (the rice grain pasta) - a couple of handfuls .
Fry onions in olive oil. Add garlic and meat. Add tomatoes and water and bring to a boil. Lower heat to medium and add spices and also lentils if you wish, since they should be really mushy in these recipe. Let simmer for 1,5 hours or so until the meat is really tender (depends on what meat you use of course). Check packages for cooking times when it comes to burghul and chorba/risoni. Serve in bowls, making sure everyone gets a small piece of meat.
added by Petronella Chebbi
