Soups & Stews
Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup.
This stew is popular in Egypt, where favas are a staple food.
This flavorful stew intricately melds rich meat, delicate artichoke hearts, and Middle Eastern spices.
This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast.