Boudoug Soup

Ingredients: • 500 g lamb meat • 50 g lamb fat • 1 cup chickpeas • 1 cup lentils • 2 onions • 2 carrots • 1 potato • 100 g celery • 1 cup dill • 1 eggplant • 2 tbsp tomato paste • ½ cup flour • ½ cup lemon juice • 3 tbsp vegetable oil • 2 tbsp butter • Salt, pepper and red pepper

Directions: Peel the onion and chop it. In the cooking pan, brown the onions in vegetable oil. Add the lamb meat and lamb fat with onions and cook until it is golden brown. Add the washed, peeled and chopped eggplant, carrots, potato. Stir for 3 to 4 minutes. Add the flour, dill and celery. Add beef stock and lentils and bring to a boil; cook for 10 minutes or until the lentils are tender. Stir occasionally. Add tomato paste boiled chickpeas, salt, pepper and red pepper and cook for further 10 minutes. Before serving add the lemon juice and Serve hot.