Tunisian lamb recipes

4 Tunisian lamb recipes, each written for this site and each saying what its method turns on.

Berkoukes, sourced from Tunisia. The semolina is rolled into pellets the size of peppercorns, several times larger than couscous. Lamb.
Chorba Frik, sourced from Tunisia. Green roasted freekeh is the body of it, and it is added late because it swells to three times its volume. Lamb.
Msoki, sourced from Tunisia. Matzah is crumbled into it at the end, and the vegetables are whatever the spring has given — a dozen of them. Lamb.
Usban, sourced from Tunisia. Liver and heart are chopped in with the rice, and it is simmered in the couscous broth rather than cooked alone. Lamb.

Or widen it