This soup is well known in the North African countries (Libya, Tunisia, Algeria, and Morocco). It is served in different occasions, but mostly during the month of Ramadan.

• Heat the oil in saucepan, add the onions, saute until golden brown.
• Add tomato paste, saute fro 3-4 min. then add all the spices and stir 1-2 min.
• Add the meat, chickpeas and stir for few min.
• Add about 6 cups of water; bring to a boil on high heat. Reduce heat to medium low, cover, cook until meat is almost done.
• Add water bring to boil, and then add the pasta or bulgur and parsley, reduce the heat and cook for about 45min
• Add cilantro, simmer for 3-4min turns off the heat sprinkle the mint, mix and serve with lemon wedges at the side. (6 serving(
•   the heat to low, cover, cook for 20 minutes.
• For best result, when most of the water got absorbed, fluff with a fork, cover tightly, and then cook the rice in low heated oven until it's dine. (4-5 serving)