1 Heat the oil in a pot and fry the meat. Add the shallots and the garlic and fry for 3 minutes. Add 1.5 litres water and the bay leaves, and season with salt and ground black pepper. Cover with a lid and simmer for around 30 minutes.
2 Add the dates and the lime juice to the soup, season with salt and a pinch of anise and cloves and transfer to bowls. Serve garnished with parsley and served wit unleavened bread.