Shūrbā Khaḍrāʾ (Green Soup with Leek)

Ingredients

• fatty meat
• clarified tail-fat
• salt
• dry coriander
• cinnamon
• handfuls peeled chickpeas
• bunches fresh leek
• red meat
• rice

Instructions

1. Sweat medium-cut fatty meat in clarified tail-fat; add salt, ground coriander, cinnamon pieces and peeled chickpeas; cover with water and set on the fire.
2. When it boils and is skimmed, add two bunches of pounded fresh leek.
3. Form meatballs of pounded red meat with spices, chickpeas, washed rice and a little leek; drop into the pot.
4. When all is done, add water and about a quarter-volume of well-washed rice; boil until fully done and light, settle, and lift off.