Tunisian Vegetable Broth with Alecha

The vegetables are washed and cleaned. The carrots are cut into small cubes, the turnips and cabbage are peeled and cut into quarters. The leeks are cleaned and coarsely chopped, and the celery and parsley are finely chopped. The tomatoes are cut in half or quarters and their seeds are removed, and the potatoes are washed well.

The lamb is cut into small equal pieces and seasoned with salt and black pepper. It is placed with the vegetables in a pot, and two liters of water are added, then brought to a boil over high heat.

The heat is reduced and the pot is covered. It is cooked until the vegetables and meat pieces are fully cooked, with stirring and replacement of water as needed to maintain the broth volume.

The cooked potatoes are removed with a skimmer, peeled, cut into quarters, and then returned to the soup.

The meat pieces are removed and their bones are removed if any, then the meat is returned to the soup.

The butter or samn is added, and the black pepper and salt are adjusted. The broth is served hot with lemon wedges on the side.