Ingredients:

• 1 lb. ground lamb (may be pounded if you like)
• 1 grated onion
• 2 cloves of chopped garlic
• 6 Tbs natural barley (crush it coarsely in the blender of food processor)
• 3 Tbs chopped parsley
• 2 Tbs mint or basil (fresh)
• 1 Tbs dried oregano or thyme
• salt
• 1 egg slightly beaten
• 5 cups stock
• 1 onion, chopped
• 1 stalk of celery, chopped
• 1 carrot, chopped
• juice of 1 lemon

Method:

• Combine lamb, grated onion, chopped garlic, barley, chopped parsley, fresh mint or basil, dried oregano or thyme, salt and the slightly beaten egg.
• Mix well and knead for a few minutes.
• Shape into walnut-sized barrel or egg shapes and set aside.
• Bring the 5 cups of stock to a boil with the chopped onion, celery, and carrot. Add salt to taste.
• Add the “barrels” and simmer, covered, for 30 minutes.
• Add the lemon juice and serve.