This popular Middle Eastern soup is always made in Greece whenever chickens are boiled. Meat and fish stock are also used. The stock can be prepared in advance but the rest must be done at the last minute before serving.
Put all the ingredients for the stock in a large saucepan. Cover with water, bring to the boil, remove any scum, then reduce the heat and simmer for an hour.
Ladle off any fat from the surface and strain through a fine sieve, then return to the pan, taste and adjust seasoning. There should be