Fill pot with water. Add next 4 ingredients. Bring to a boil, then reduce heat to a simmer. Cook slowly until bulgur is tender. When ready to serve, pour in olive oil.
Rinse bulgur wheat berries and pour it in pot. Add the remainder or ingredients, except for the olive oil.
Bring to boil, then reduce heat to simmer for 1 hour. Cook slowly until berries are tender. Add extra water as needed to maintain a soup consistency.
Serve hot and drizzle with olive oil.
Notes
All these soups are eaten with a flat Arab bread or focaccia bread as a sign of mourning.The Arabic word “sarra” is a deformation of the Hebrew word Tsarra. I cannot help but wonder if Tsarra, plural tsarrot is not at the root of the English word “sorrow”.