Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Whole peeled wheat berries 1 lg Garlic clove(s)
-soaked overnight 2 sm Turnips, peeled and halved
1/2 c Dried chick-peas 2 Stalks celery with leaves
-soaked overnight 2 sm Carrots
2 1/2 lb Whole chicken 6 Sprigs parsley
2 sm Beef marrow bones 1/2 ts Black peppercorns
-with marrow removed Salt to taste
9 c Water 1 tb Butter
1/4 ts Turmeric 1 ts Syrian Mixed Spices
3/4 lb Onion(s), quartered -or ground allspice
-(2 large onions)

Drain the wheat berries and chick-peas and set aside. To a large,
7-qt. Dutch oven, add the chicken, marrow bones and water. Bring to a
boil, skim the surface, then lower the heat and add the turmeric,
onions, garlic and turnips. Tie the celery, carrots, parsley and
peppercorns in a cheesecloth sack for easy removal and tuck into the
pot. Simmer, covered, for 1¬ hours.

Lift out the chicken, marrow bones and bundle of vegetables. Set the
chicken aside to cool and discard the bones and the bag of vegetables.
Pur?e the soup and the remaining vegetables in a food processor in
batches, returning each batch to the pot. Bring to a boil again, add
the soaked chick-peas and wheat berries, lower the heat and simmer,
covered, for 45-60 minutes or until the grain and chick-peas are
tender.

Meanwhile, when the chicken is cool enough to handle, remove the skin
and the bones and discard them. Tear the chicken meat into large
pieces and add to the pot. Add salt. In a small skillet, melt the
butter and stir in the Syrian Mixed Spices. Dribble over the soup
before serving right from the pot. The spices will float on top,
dotting the surface in a polka-dot design. Ladle into soup b owls
while the soup is still piping hot.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 233
Submitted By DIANE LAZARUS On 10-17-95

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