Shorbet el Fata

• 1 or 2 marrow bones (washed)
• 1 pound lamb, cubed
• 2 quarts water
• Salt and pepper
• 1/3 cup rice, washed and drained
• 3 rounds small Arab or pita breads
• 24 cloves garlic, crushed
• 3 tablespoons butter or vegetable oil
• 34 tablespoons wine vinegar
• 3 tablespoons chopped flat-leaf parsley

1. Blanch the marrow bones in boiling water for a few minutes, then throw out the water.
2. Put the meat and bones in a large pan with the 2 quarts water.
3. Bring to the boil, remove the scum, add salt and pepper, and simmer for about 2 hours, until the meat is tender.
4. Add water as necessary.
5. There should be plenty of liquid.
6. Twenty minutes before serving add the rice, and continue to simmer until it is cooked but not mushy.
7. Split open the Arab or pita breads.
8. Toast them under the broiler or in the oven until they are crisp and lightly browned.
9. Arrange in the bottom of a soup tureen.
10. Fry the crushed garlic in hot butter or oil until the aroma rises.
11. Sprinkle with vinegar, bring to the boil, and pour over the toasted bread.
12. Allow the toast to become well soaked; then pour the soup over it and serve, garnished with parsley.
13. This method of serving soup over toasted and seasoned bread is a familiar one in the Middle East, and is also used with stews.

lamb, water, salt, rice, arab, garlic, butter, wine vinegar, flatleaf

Taken from www.epicurious.com/recipes/food/views/shorbet-el-fata-373299 (may not work)