By: Miriam Succar
Miriam Succar shares a traditional Good Friday soup recipe, brought to you all the way from a mountainous village in the north of Lebanon via a south-west Sydney kitchen.
I have a recipe with a story.
Not only is this dish delicious, but I’m also pretty sure it’s the only thing my grandmother has eaten on Good Friday for a solid 70-plus years (always after attending mid-morning Mass and fasting, of course).
It’s called Kibbet Raahib (Monk’s Soup is the common English translation, thanks Google) – a hearty, lemony bean soup, which has delicious burghul balls floating around in it, traditionally eaten on Good Friday. And it’s a soup with a throwback to the man of the hour himself: Jesus.
As my mother explained to me for many years, the lemony nature of the soup (brought on, in fact, by the abundance of sumac in the soup…
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