Instructions: Drain the chick-peas and put them in a large soup pan with the lamb, chicken, onions, and lentils. Add the turmeric, cinnamon, and paprika and pour in 5 pints of the water. Add salt and pepper.

Bring to a boil, cover, and simmer gently for about 1 1/2 hours. Then add the rice, cilantro, parsley, celery, tomatoes, and tomato paste. Cook for another 20 minutes or until the rice is cooked.

Stir the remaining 1/2 pint water slowly into the flour to make a smooth cream, then add this to the soup, stirring gently until the soup starts to bubble again.

To serve, cut the lemons into quarters and serve on the side of the bowls of hot soup.

NOTES : This is served at sunset to break the daily fast observed between sunrise and sunset over the 30 days of Ramadan. Recipes vary from family to family and from region to region and it can be made without the meat.

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