On chilly nights like it is in NYC this hearty soup made from lamb, pulses and vegetables, aromatic with exotic spices and fresh herbs is so warming for the family. This ancient recipe is believed to have originated from the Berbers, who used it during the cold winters of the Atlas Mountains in North Africa. This soup has been widely adopted by the Sephardim in Morocco. I like to serve this comforting soup with crusty bread and a red chilli paste, harissa, for those who enjoy a fiery bite to their soup.