Parcha Bozbash (lamb Soup With Chestnuts Quin

I think of Peter after He denied the Lord. The Bible says, “He went out and wept bitterly” (Lk. 22:62). Psalm 38:18, “For I confess my iniquity; I am full of anxiety because of my sin.” Jeremiah 31:18, “I have surely heard Ephraim grieving, ‘You have chastised me, and I was chastised, like an untrained calf; bring me back that I may be restored, for You are the LORD my God.’” In the Beatitudes our Lord said, “Blessed are those who mourn, for they shall be comforted” (Mt. 5:4). In 2 Corinthians 7, Paul spoke of a “godly sorrow.” In the depths of your relationship with God have you ever experienced this? When we sin against God we should experience our most intense grief. In verse 3 of Psalm 6, David speaks of His soul being “greatly dismayed.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Ayzeri, Lamb/mutton, Soups	4	Servings

INGREDIENTS

1	lb	Boneless lean lamb
		cut in 1" cubes
		Salt, to taste
		Pepper, black to taste
3	T	Butter
1		Onion, finely chopped
4	c	Beef broth
1		Potato, peeled and cubed
1		Quince, peeled/cored/cubed
1/2	c	Dried pitted prunes
		OR 1 c fresh sour prunes
1/4	lb	Chestnuts, shelled & peeled
2/3	c	Canned chick-peas*
		drained & rinsed
2	T	Ghi

INSTRUCTIONS

Season the lamb with salt and pepper.  In a heavy pot, melt the 3 tb.
butter over moderate heat.  Add the lamb and onion; saute until
browned, stirring frequently. Add the broth; season to taste with
salt. Cover; simmer 30 minutes.  Add the potato, quince, prunes, and
chestnuts.  Cover; simmer 20  minutes. Add the chick-peas and simmer,
covered, about 15 minutes or  until done. Stir in the clarified butter
and allow to melt before  serving soup.  Note:  1/4 tsp. ginger or a
pinch of powdered saffron dissolved in 2  tb. warm water may be added
with the chick-peas, and the soup served  sprinkled with 1 ts. crushed
dried mint, accompanied by chopped onion  and sumakh on the side.  In
the Caucasus, ground kyurdyuk is normally  used instead of the
clarified butter, and dried chick-peas* rather  than canned ones. The
dried chick-peas are soaked several hours,  drained, and added at the
beginning with the broth.  Personal note:  I've found sumakh (labelled
as sumac, a spice  mixture) at Middle Eastern groceries.  The author
describes this soup as an "outstanding" Azerbaidzhani soup.  From
"Cooking from the Caucasus" by Sonia Uvezian. New York: Harcourt  Brace
Jovanovich, 1978.  Pp. 52-53. ISBN 0-15-622594-8. Posted by  Cathy
Harned. Submitted By SAM WARING
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On WED, 01 NOV 1995 134731 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 474 Calories From Fat: 224 Total Fat: 25.1g Cholesterol: 98.9mg Sodium: 1158.1mg Potassium: 894.1mg Carbohydrates: 34.8g Fiber: 5.3g Sugar: 2.3g Protein: 27.9g