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Much better than it sounds! This soup, which traditionally breaks the fast during the month of Ramadan in Saudi Arabia and other Arab states, is stuffed with tomatoes, meat, and bulgur (which is a terrific chunky wheat grain), and is fragrant with cinnamon. Besides breaking the Ramadan fast, it's a filling and hearty soup for brisk days--a natural lunch for kids and adults alike. Serve hot to 4-6 people.

• 2 Tablespoons olive oil
• 2 onions, finely chopped
• 3/4 pound beef or lamb, cut into bite-size cubes
• 5 cups water
• 6 tomatoes, peeled (10 if from a can), pureed
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup bulgur (cracked wheat)

Garnish: 1/2 teaspoon cinnamon

Heat the oil in a large saucepan and toss in the onions. Fry for a few minutes, then stir in the meat cubes and fry on all sides. Pour in the 5 cups of water, bring to a boil, reduce heat, cover, and simmer until tender--about an hour. Pour in the pureed tomatoes and season with cinnamon, salt, and pepper. Add the bulgur to the soup, bring to a boil, reduce heat, cover, and simmer for about 30 minutes, until the bulgur is tender. Pour the soup into a tureen, sprinkle with cinnamon, and carry to the table.