Veal and burghul soup

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This recipe comes from Armenia.

Ingredients

• 750 g knuckle of veal, with bone in, washed
• 2 litres cold water
• 1 carrot, washed and left whole
• 1 onion, peeled and left whole
• 1 teaspoon ground cinnamon
• Salt and black pepper
• 120 g burghul wheat
• 3 tablespoons parsley, finely chopped

Method

1. Put the veal in a pan with the cold water and bring to the boil.
2. Skim, and add the carrot, the onion and the cinnamon.
3. Season, reduce the heat and simmer gently, covered for 2 hours.
4. Remove the vegetables and the bone, leaving the meat in the pan.
5. Add the burghul wheat and simmer for a further 15 minutes until it is cooked.
6. Add more water if the mixture becomes too thick.
7. Adjust seasoning, if necessary and serve, garnished with parsley.

Serving suggestions

Serve with lavash.

Variations

If you find veal difficult to acquire, try using lamb.