Chervah is a well-known Arab soup, made with mutton. Put 2¼ lbs. of breast and neck of mutton in 2 quarts of warm water, to which have been added 1 lb. of tomatoes and 1½ lbs. of onions, previously sliced and slightly browned in fat, and a handful of chopped mint. Season highly with salt and pepper. Bring to the boil and simmer for 3 to 3½ hours. Just before serving, remove the meat and cut into dice. Place these in the soup tureen, with about a ¼ lb. of coarse vermicelli, previously cooked, and pour the soup over the meat and vermicelli. It is a very rich and sufficing dish.