Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Spring lamg (shin shouldr) -included)
1 Lamb liver 2 tb Parsley; chopped
4 qt Water 1/2 ts Dried mint
1 ts Salt 1/4 c Dill; fresh, chopped
3/4 c Rice (regular); uncooked Salt
1 Onion; finely chopped Pepper
1 tb Water 3 Eggs; beaten
1/4 c Salad oil 2 Lemons; juice of
5 Green onions; chopped (tops

Boil lamb and liver in 4 quarts salted water about 1 hour or until
done. Remove meat form broth and cut into small pieces. Skim fat
from broth and add enough water to broth to make 3 quarts; add rice
and simmer for 15 minutes.

Saute onion in 1 tablespoon water and salad oil until lightly
browned; add green onions, parsley, mint, and dill. Saute for 15
minutes.

Add meat, onion mixture, salt, and pepper to rice and broth; simmer
about 15 minutes. Remove from heat.

Combine eggs and lemon juice; beat thoroughly until well blended.
Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly;
gradually stir mixture into soup. heat to boiling point and remove
from heat immediately.

SOURCE: Southern Living Magazine, sometime in the early 1970s Typed
for you by Nancy Coleman

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