Method:

1. Wash 2 pounds cut-up lamb shank, shoulder, or neck meat and place in a pot with 4 quarts of water and 2 bay leaves. Bring to a boil, skimming off foam. Reduce heat to simmer.

2. Add 1 large chopped parsley root, 3 medium peeled and chopped carrots, 2 ribs chopped celery, 1 clove finely chopped garlic, and 2 medium peeled, seeded, and chopped tomatoes. Return to a boil, reduce heat and continue to simmer 2 hours or until meat is tender.

3. Prepare a (roux) by heating 1/4 cup vegetable or canola oil in a medium saucepan. Add 3 medium chopped onions and 1 medium chopped green pepper, and sauté until tender. Add 2 tablespoons all-purpose flour gradually, stirring constantly until light brown. Season with salt, pepper, and paprika to taste.

4. Temper the zafrig by adding a little hot soup to it and stirring constantly until smooth.

5. Pour the zafrig back into the soup pot, mixing thoroughly and simmering until dissolved about 15 minutes. Turn heat off and remove soup from the burner.

6. Beat 2 large egg yolks until thick and lemony in color. Add 8 ounces of sour cream and mix thoroughly.

7. Temper the egg yolks with a little hot soup, stirring constantly until smooth.

8. Pour the tempered egg yolks into the soup, stirring until the soup has thickened slightly.

9. Remove bay leaves and serve in heated bowls.