2 to 3 tbsp olive oil
1 kg diced lamb shoulder
2 onions, finely diced
1 tbsp Za’atar
2 cinnamon sticks, broken in half
1 tbsp Lebanese 7 spice mix
2 bay leaves  
400 g tin of chopped tomatoes with garlic and olive oil
1.2 l chicken stock
2 tsp date syrup
400 g orzo
75 g feta, crumble