Serving the Guest: A Sufi Cookbook
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A full basket of bread
balances on top of your head,
yet you seek your bread
from door to door.
Mind your head! Leave this confusion!
Why knock at every one else's door?
Go, knock at the door of the heart!
Lamb Broth with Bread
This soup is often prepared during Id and Ramadan, when there is much lamb and many bones are available to enrich the stock.
Total time: 2-½ hours
2 lbs. boneless lamb, in 1" cubes
3-4 lbs., cracked lamb bones
16 cups (1 gallon) water
1 tbsp. salt
2 tsp. peppercorns
1 cup rinsed rice
6 rounds or ½" slices pita bread or Italian bread
½ cup unsalted butter
2 tbsp. minced garlic.
or 2 tsp. ground cardamom
½ cup vinegar

½ cup yogurt, or ½ cup parsley

Put the lamb and bones into a kettle, cover with water and bring to a boil. Skim off the foam, add salt and pepper, lower the heat and simmer until the lamb is tender, 1-½-2 hours. Remove and discard the bones. Add rice and simmer for 15 more minutes. Toast the bread and layer it in a serving bowl. Heat the butter in a sauté pan, then fry the garlic or cardamom for 30 seconds. Pour in the vinegar, bring to a boil, then pour evenly over the bread. Ladle the soup into the dish and garnish with swirls of yogurt or with parsley.