Lamb and bread soup
- 1½ pound lean lamb meat without bones
- 2 medium onions, chopped fine
- fresh ground black pepper
- 6 cups + ¾ cup water, divided
- ½ cup rice
- ¼ cup + 2 tbsp ghee or butter, separated
- 3 large cloves garlic, crushed
- ¼ cup wine vinegar
- 2 rounds khoubiz
- Cut lamb into 1 inch cubes and place in a large pot with 6 cups of the water.
- Bring slowly to a boil, skimming occasionally.
- Add onion, salt and pepper.
- Reduce heat, cover and simmer 1½ hours or until meat is tender yet not falling apart.
- Meanwhile wash and drain the rice.
- In a medium saucepan boil one cup of water add 1 tablespoon of ghee and ½ teaspoon of salt, than the rice.
- Bring back to a boil, stirring occasionally.
- Cover and simmer over low heat 15–20 minutes until tender.
- Using a slotted spoon remove meat from cooking liquid.
- In a separate skillet melt 1 tablespoon of ghee, add the meat and fry it a few minutes.
- Remove from heat.
- Set aside and keep it warm.
- In the same frying pan used for the meat melt ¼ cup of ghee over medium high heat.
- Add the garlic and sauté until it begins to take on color.
- Remove skillet from heat.
- Stir vinegar into the skillet.
- Return to heat and boil a few seconds.
- Set this mixture aside.
- Place 1 round of toasted khoubiz in a large casserole or soup tureen.
- Spoon some of the garlic mixture over the bread then add half of the cooked rice.
- Pour some of the soup broth over top of this.
- Place second round of toasted bread then the remaining rice.
- Place fried lamb cubes on top the fried lamb.
- Top this off with the remaining garlic mixture.
- Pour the remaining soup broth over this.
- Garnish with fresh chopped parsley.
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