Yerevani Soup

Ingredients: • 500 g lamb meat • 1 cup chickpeas, boiled • 2 fresh apples • 1 cup green beans • 5 plums • 200 g potatoes • 1 bunch of parsley, celery and green spring onions • 2 cups matzoun • 1 tbsp chili paste • Salt and pepper • 3 tbsp oil • 1 cup olives • 2 tbsp butter • 4 cups meat stock

Directions: In the cooking pot, boil the lamb meat in 4 cups of water until well cooked and put it aside. Keep the beef stock that will be used at a later stage. Put butter and vegetable oil in a cooking pan. Add celery, parsley and green onion and mix them. Add the cooked lamb meat, boiled chickpeas and potatoes. Fry until golden brown. Add plums, green beans, apples, olives and chili paste. Then add the meat stock and bring it to a boil. Reduce the heat, season with salt and pepper and cook for further 10 minutes. Remove from heat, add matzoun, decorate with dill and serve hot.