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  • 3/4 cup chopped dried apricots
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 pound ground lamb
  • 4 stalks celery, cut into 1/2 inch pieces
  • 1 large green bell pepper, sliced
  • 1 pound tomatoes, coarsely chopped
  • 1 lemon
  • 1 1/4 cups water
  • 1 tablespoon white sugar
  • salt and black pepper to taste


Soak the apricots in water for 2 hours or more until soft; drain.

Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.

Using a vegetable peeler, shave 5 – 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.