Meat Soups

Preparation info
    • Difficulty

      Easy

Appears in

By Claudia Roden

Published 1986

  • About

Method

There exists in the Middle East an infinite variety of soups so rich in meat, vegetables and pulses that one could almost call them stews. As with the repetitive and ornamental art of that part of the world, where motifs are taken and tried in every possible combination, so the ingredients for these soups are coupled, separated and r