Serving the Guest: A Sufi Cookbook
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You are the sun, a golden plate.
God boiled your kettle.
God cooked your meal.
Before, you were wanted.
How did you become the one who wants?
Total time: 6+ hours
Cooking: 3 hours
Cooling: 3+ hours
5 lbs. meaty lamb or beef bones, or chicken backs and necks
20 cups (1 gallon plus 4 cups) water
4 ribs with leaves celery
4 scrubbed and unpeeled carrots
4 halved and unpeeled onions
½ cup whole sprigs parsley
2 tbsp. salt
1 tbsp. peppercorns

Put the soup bones in a large pot and cover with water. Bring to a boil over medium heat, and skim off the foam that rises to the top. Add the celery, carrots, onions, parsley, salt and peppercorns, lower the heat and simmer uncovered for 3 hours. Strain the stock through a sieve and discard the bones and vegetables. Line the sieve with muslin and strain the stock again. Chill for several hours or overnight so that the fat will solidify. Remove the fat before using the stock. Use the stock within a day, or freeze for long-term storage.