The night before, put ground fenugreek in a medium bowl and cover with ¾ cup water at room temperature. Cover with plastic wrap and let stand until the next day.

To make the soup, put chicken wings, bone marrow and the vegetables in a large pot. Cover with water 1 inch over the ingredients and bring to boil over high heat. Skim the foam with a large spoon then add bay leaf, salt and black pepper to taste, reduce heat, cover the pot, and cook on low simmer for 1 hour. Taste and adjust salt. Keep only 2½ cups of the broth in the pot and keep the rest of the broth and chicken for another use. (For a shortcut, see notes.)

In the meantime, make the hilbeh. The fenugreek you soaked last night will soak some of the water and become thick and jello-y. Put the soaked fenugreek and water in a blender and add the rest of the hilbeh ingredients. Blend until smooth and keep aside.

Add all the hilbeh (about 2 cups) into the 2½ cups of clear broth in the pot and bring to boil on medium-high heat. Grate 2 tomatoes and add to the pot, together with zhug, if you want it to be spicy. Taste the soup and add salt and zhug to taste. Reduce heat to medium-low.

Break the stale flatbread into 1 inch size pieces and drop into the soup. The flatbread should get a few inches above the soup, so when it soaks the soup, there will hardly be any liquid left. Mix the flatbread into the soup and cook for about 5 minutes, until it is all soaked in, and remove from the heat.

Serve ftout while hot, with lemon wedges for everyone to squeeze on top of their serving.