In a large soup pot, heat a quarter cup (60 milliliters) of the olive oil over medium-high heat.

Add the meat and brown it for about 15 minutes, turning often with a spatula.

Move the meat to a bowl and season with salt and pepper.

Add the remaining quarter cup (60 milliliters) olive oil to the pot and add the diced onions. Sauté for 10 to 12 minutes, or until translucent.

Add the meat back to the pot along with the bones (if using) and the water and bring to a simmer. Skim off any foam that rises to the top. Stir in the hawaij mix, salt, pepper and the garlic. Reduce the heat to low and simmer for two hours.

Once the meat starts getting soft and tender, add the potatoes and celery and cook for one hour. If using mushrooms, add them to the soup at the same time as the potatoes and celery. Add the cilantro 15 minutes before the soup is done. Adjust the seasonings and serve.