This North African flavored soup is a flavor fest! The strong flavor of the lamb is offset by the sweetness of the apricots; green pepper adds a slightly bitter, grassy flavor; celery provides some crunch; warming spices round everything out; and splash of lemon brightens it all up.
Soak the apricots in water for 2 hours or more until they soften.
1 cup dried apricot
Heat the olive oil in a large saucepan or stock pot over medium heat. Add the cinnamon, cumin, paprika, coriander, allspice, and sumac. Cook and stir for 1 minute.
Raise the heat to medium-high. Add the lamb, break it up, and sauté for a few minutes until the meat is evenly browned.
1 pound ground lamb
Stir in the apricots (with the soaking water), celery, green pepper, and tomatoes.
2 stalks celery, 1 large green bell pepper, 2 (14-ounce) cans diced tomatoes
Use a vegetable peeler to shave 5 to 6 thin strips of peel off the lemon, Juice the lemon and add the juice and peel to the pot. Stir in the water and sugar.
1 lemon, 2 cups water, 1 tablespoon white sugar
Bring the soup to a boil, then reduce the heat low, cover, and simmer for half an hour. Season to taste with salt and pepper.
salt and pepper
Serve with a hearty bread, and small bowls of sumac and pepper flakes for those who want to bump the flavor up. (Aleppo pepper is great for North African and Middle Eastern dishes!)