A tasty spicy meal from the Middle East
Add all meat and chicken to the bottom of a large stock pot
add 12 cups of water to the stock pot
bring to a boil and skim the top
Add tumeric, salt, pepper, and garlic to pot
lower the heat so the soup simmers
cook for 60 minutes at a slow simmer.
Using a pair of tongs, pull the whole chicken from the soup. Remove the meat from the chicken and shred it. Add it back to the soup. Discard the skin and bones.
Add the hawayej to the soup and stir it in.
Chop 2 celery stalks and add to the soup
Cook for an additional 45 minutes
Serve each bowl with some chicken, a piece of a drumstick, and some chunks of meat
Add a slice of lemon to each bowl for decoration