Wheat and Lamb Soup

Shorbet Lahme

Preparation info
  • 4 to 6

    • Difficulty


Appears in
The Cuisine of Life: Recipes and Stories of the New Food Entrepreneurs of Turkey

By Center for International Private Enterprise

Published 2019

  • About

This soup is well-known in Yemen, where its hearty and filling qualities make it a fine choice to serve during Ramadan.

Hayat’s aunt cooks the green pepper with the onion, but Hayat prefers to keep it as a garnish at the end, as her father taught her. You can also make the soup with chicken instead of lamb.


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 250 grams lam


Warm the oil in a large pot set over medium-high heat, then add the onion. Cook, stirring occasionally, until golden brown, about 15 minutes.

Add the lamb, spices, bay leaf, garlic, tomato and the tomato paste, if using. Add the water, then bring to a boil. Reduce the heat to maintain a simmer; cook until the meat is tender, 30 to 45 minutes.

Add the coarsely ground wheat and si