Shorbet el Fata

Name: Shorbet el Fata
Yield: serves 6
Ingredients: 1 or 2 marrow bones (washed); 1 pound lamb, cubed; 2 quarts water; Salt and pepper; 1/3 cup rice, washed and drained; 3 rounds small Arab or pita breads; 2–4 cloves garlic, crushed; 3 tablespoons butter or vegetable oil; 3–4 tablespoons wine vinegar; 3 tablespoons chopped flat-leaf parsley

December 9, 2011

This Egyptian feast-day soup which is eaten seventy days after Ramadan is made of the leftover meat and bones of a sacrificial lamb. It is the custom to slay a lamb in the name of God, and to distribute the meat among the poor. The family of the donor must eat some of the lamb in order to benefit from the sacrifice, and this soup is a good way of doing so.

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