Ingredients: - 1 pound of lamb meat, cut into bite-sized pieces - 4 cups of water - 1 teaspoon of salt - 2 barley cakes (or substitute with pita bread or tortillas) - 1 onion, chopped - 1 Persian shallot (or substitute with a small leek), chopped - 1/4 cup of milk - 1 leek, sliced - 2 cloves of garlic, minced Steps: 1. In a large pot, bring the water and salt to a boil. Add the lamb and simmer until tender, about an hour. 2. Break the barley cakes into small pieces and add them to the pot. Stir well and cook until soft, about 15 minutes. 3. Add the onion, shallot and milk and bring to a boil. Reduce the heat and simmer until the onion is soft, about 10 minutes. 4. Crush the leek and garlic in a mortar and pestle or a small blender. Add them to the pot and stir well.