Shorbet el Fata

Bread Soup

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

An Egyptian feast-day soup, traditionally eaten seventy days after Ramadan. It is made of the left-over meat and bones of a sacrificial lamb. The custom is to slay the lamb in the name of God, and to distribute the meat among the poor. However, the family of the donor must eat some of the lamb in order to benefit from the sacrifice; this soup is a good way of doing so.