Reviewed: Sep. 16, 2007

My husband is from tunisia and I made this on the first night of ramadan. Delicious! It is just like the soup they make in his home country, the only difference is that they use tomato paste instead of canned tomatoes. The soup was kind of watery so I did the same. Good starter recipe for people like me who is unfamiliar with arabic cuisine.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DeAnnaNJ

Cooking Level: Expert

Home Town: Wanaque, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2007

My husband, guest and I loved it. I changed some things, though. I used boneless lamb cubes, added only 6 cups of water, used a whole 26 oz can of tomatoes, which I chopped in the can and added with the juice when I added the water. I also used only 1/2 tsp ground cinnamon. I added one whole can of beans, 1 1/2 onions, 3/4 cups bulgur and 4 beef bouillon cubes. I did not add the mint. It turned out to be more stew-like, but it was great after the changes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jennifer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2007

Meh. . .It was okay. The bone is CRUCIAL to the flavoring. An interesting soup. I could see trying this again. The lamb was very tender and delicious.

Was this review helpful? [ YES ]
1 user found this review helpful