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1
Make a stock in a medium-sized pot by frying the onion until golden then adding water to fill 3/4 of the pot.
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2
Add meat (can be frozen), baharat and salt.
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3
Cook until meat is ready (about 3/4hr).
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4
While the stock is cooking, cook the white beans.
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5
Place in small pot with a lot of water.
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6
Bring to the boil.
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7
When the water boils, turn off heat and leave for 1/2 hr.
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8
Heat again and cook until ready.
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9
Once the meat is ready, strain stock and then strain stock into medium pot, until it reaches about 1/4 of the pot.
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10
Add meat and beans.
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11
Put at medium heat.
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12
Puree tomatoes with a small amount of water.
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13
When the meat stock has reached boiling point, strain tomato puree into pot using a colander.
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14
(Swish with your hands to make it much quicker!).
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15
Ratio of tomatoes to stock should be about 3:2.
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16
Add tomato paste to taste and to achieve a nice red colour.
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17
Keep at a light boil.
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18
Dice garlic and finely chop parsley/coriander.
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19
Fry garlic in a small amount of oil until golden and then add parsley/coriander and fry for a few seconds.
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20
Add to soup.
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21
Cook soup at a light boil for a further 10 minutes.
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22
Serve in small bowls alongside rice.
