Lentil, rice and lamb soup (Mahluta) from Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe

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Notes about this recipe

  • Emily Hope on May 29, 2013

    I made this using some lamb merguez sausage (two links) instead of plain ground lamb, added some ground coriander and dialed back the cumin a bit. I also topped with some caramelized onions I had around. We liked the soup quite a bit. It's very homey and comforting, and a nice way to stretch out a bit of meat into a meal. I do wonder if it might have been a bit bland without the tweaks (especially the use of merguez). Served with sauteed shredded zucchini tossed with herbs and greek yogurt.

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