NUNIG (RED SOUP RECIPE)
3 LBS CHUCK ROAST BEEF (BOIL IN ABOUT 12 CUPS OF WATER)
2 CUPS SMALL SHELL PASTA
1 CUP SMALL BROWN LENTILS
1 CAN DRAINED CHICKPEAS
3 FRESHLY SQUEEZED LEMONS
1 HEAD SMASHED GARLIC
3 TBLS DRIED MINT
2 TBLS OIL (TO FRY THE FIND AND GARLIC)
2 TBLS ALLEPO PEPPER
1 TBLS SALT (OR TO TASTE)
ABOUT 8 HEAPED TBLS OF TOMATO PASTE (UNTIL THE SOUP HAS A BRIGHT RED TONE )
VARTABED SOUP (YELLOW SOUP)
2 CUPS RED LENTILS
1 COFFE CUP OF BASMATI RICE
1 LARGE CHOPPED ONION
1 CHOPPED CLOVE OF GARLIC
ABOUT 10 CUPS OF WATER
2 CHICKEN BURILION PACKETS
160 GRAMS OF BUTTER
2 TBLS ALLEPO PEPPER
2 TBLS CUMIN
1/2 TBLS SALT ( OR TO TASTE )