Traditional Ramadan soup

1
Melt the ghee in a pressure cooker over medium heat and cook the onions for 5-6 minutes or until they soften, then add the garlic and cook with the onions for an additional minute.
2
Add the soft, mashed tomatoes and 4 cups of beef broth, then leave the mixture to boil. Wrap all the spices in a white muslin cloth in the form of a bag, then drop them into the soup to highlight the flavors of the spices during cooking.
3
Place the wheat on top of the mixture, then close the pressure cooker and cook for 30-40 minutes, or until the wheat is fully cooked. (You may need to add more beef broth if the soup becomes too thick.) Carefully open the lid of the pressure cooker, discard the seasoning packet, and pour
Place the soup in bowls for serving. You can garnish it with chopped coriander and serve it alongside lemon halves.

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