Lamb and Bread Soup Fata




Place the lamb in a large saucepan with 6 cups of water. Bring it to a boil, skimming occasionally.

Add the onions, salt and pepper. Reduce the heat, cover and simmer for around 1 1/2 hours or until the meat is tender but it doesn't fall apart.

Meanwhile, wash and drain the rice. In a medium saucepan, boil one cup of water and add 1 tbs ghee and 1/2 tsp salt, then the rice.

Bring it back to a boil, stirring occasionally. Cover and simmer over low heat for 20 minutes or until tender.

Using a slotted spoon remove the meat from the cooking liquid. In a separated skillet, melt 1 tbs ghee, add the meat and fry it for a few minutes.

Remove from the heat. Set aside and keep it warm.

In the same frying pan, melt 1/4 cup ghee over medium heat. Add the garlic and sauté until it begins to take color. remove from the heat.

Stir in the vinegar and return the skillet to the heat. Boil for a few seconds. Set aside.

Place 1 round of toasted khoubiz in a casserole dish. Spoon some of the garlic mixture over the bread, then add half of the rice.

Pour some of the soup broth over the top of this.

Place the second round of toasted bread, then the remaining rice. Place fried lamb cubes on top and over this the remaining garlic mixture.

Pour the remaining soup broth and garnish with fresh chopped parsley. Serve hot.