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3/4 lb. minced (ground) lamb
Salt and pepper
Hot red pepper

The Broth: 
1-2 scallions, trimmed, cut in 1/4" segments
1 celery stalk (with leaves) cut in 1/4" segments
1 Spanish onion, peeled, coarsely grated
6 oz. (scant 1 c) lentils, soaked overnight and drained
4 oz (1/2 c) chick peas, soaked overnight and drained
6 oz broad (fava) beans, soaked overnight and drained
2 packets (1 heaped tsp) powdered saffron
6 Tbsp salad oil
2 Tbsp olive oil

The Rice:
2 oz (generous 1/3 c) rice
4 Tbsp flour, mixed to a smooth paste with water

The Remaining Ingredients:
The kefte balls
3 Tbsp each fresh coriander and flat leaf parsley
4 large ripe tomatoes, skinned and grated
Lemon peel (diced)

Combine first 3 items and roll into 1/2" kefte balls. Make broth with 6.25 c water and all ingredients , skim the froth, add salt and pepper to taste, when at a full boil, and add the oils. Simmer, covered for 1-1/2 hours adding water if needed.

Prepare rice in 3 1/4 c water, cook, drain, and reserve liquid. To finish soup, dilute flour mixture with some rice water in small saucepan, stir in remaining ingredients, simmer 15 minutes, and then add to soup. Correct seasoning and serve with lemon quarters. Serves 6-8.