Travel to North Africa with this traditional oriental soup recipe. It can be cooked with lamb, but also veal, less fat.


  • 250 g diced lamb shoulder
  • 1 minced onion
  • 2 chopped garlic cloves
  • 1 cinnamon stick
  • 250 g drained cooked chickpeas
  • 1 tin of 240 g whole tomatoes peeled in juice
  • 35 g uncooked bulgur
  • 1.5 l of water
  • 1 C. tablespoon of olive oil
  • salt and pepper
  • 1 bunch of coriander
  • 1 bouquet of mint.


In a casserole, sauté the lamb with the onion, garlic and cinnamon stick. Add salt and pepper. When the meat is golden, add the water and chickpeas, then simmer for 1 hour over low heat. Degrease the broth. Mix the tomatoes with their juice and add them in the casserole with the bulgur. Cook another 10 minutes, then serve with a little chopped coriander and mint.