 Especially popular are kubba prepared from bulgur and stuffed with ground lamb and pine nuts, and the soft semolina or rice kubba cooked in soup, which Jews of Kurdish or Iraqi heritage habitually enjoy as a Friday lunchtime meal.Lentil soup is prepared in many ways, with additions such as cilantro or meat.Other soups include the "harira" of the Moroccan Jews, which is a spicy soup of lamb (or chicken), chickpeas, lentils and rice, and Yemenite bone marrow soup known as "ftut", which is served on special occasions such as weddings, and is seasoned with the traditional "hawaij" spice mix.