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INGREDIENTS:
TUTOO:
2 lbs. of lean lamb stew meat cubed about 1 in. [all fat removed]
1 cup zezads, or whole wheat kernels *(cooked)** [FOUND IN MIDDLE-EASTERN MARKETS]
1 can tomato sauce
1 teaspoon black pepper
1 teaspoon Tabascoฎ sauce or red pepper flakes(Optional)
1 teaspoon chopped fresh basil
Juice of 2 lemons
2 cups water
1 quart drained sauerkraut (Not from a metal can)
PREPARATION:
Boil water, add lamb stew meat and boil for about 10 minutes, and then remove top scum. Add the rest of the ingredients and simmer for 45 minutes to an hour. The soup will be tart. If too tart you may add water.
* Cook Zezads in boiling water until expanded and soft. Simmer for about 2 hours with water to cover. **Zezads are whole wheat kernels from which cracked wheat or bulghour is made. Cook them until they about the size of a small pea, and are tender. Then they can be used in the soup.

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