Tunisian green spelt soup with lamb

Ingredients for 4 servings:

• 500 g lamb
• 150 g green spelt
• 50 g parsley
• 50 g celery
• 50 g chickpeas
• 30 g butter
• 4 tbsp oil
• 1 tbsp tomato paste
• ½ tbsp spice paste (harissa)
• ½ tbsp paprika powder
• ½ tsp pepper
• 1 lemon(s)
• 1 tsp salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chorba frik bil aallouch

Soak the chickpeas overnight. Finely chop the parsley and celery. Cut the meat into even cubes (approx. 4 cm per side) and season with salt and pepper. Place everything in a pot, add the oil, dilute the tomato paste with a glass of water, and add it to the meat along with the harissa and paprika. Simmer for about 10 minutes. Then add 1 1/2 liters of water and bring to a boil. Add the green spelt, cover, and simmer over low heat until the green spelt and chickpeas are tender. During this time, add water frequently to maintain the original liquid level. Finally, add the butter and season with salt. Serve with lemon wedges.