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Lamb and short-grain rice, simmered in a garlicky broth, add body to this simple Turkish soup, which is seasoned with baby leaves and served with chiles, fresh lemon juice, and olive oil. Carnaroli is an Italian rice commonly used in risotto; even when cooked in stock, it retains its shape and has a firm bite.

Source: Martha Stewart Living, February 2010
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Cook's Notes

Broth can be made and refrigerated for up to 3 days in advance so that the fat rises to the top; remove and discard before reheating. This soup pairs well with pita bread spread with roasted garlic.

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