Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Chicken stock; fresh or can Salt
1/3 c Long grain rice; or medium 2 tb Mint, fresh; finely cut or
4 Egg ;1 tablespoon of dried mint
3 tb Lemon juice, fresh

In a 3 to 4 quart saucepan, bring the chicken stock to a boil over
with heat. Pour in the rice, reduce the heat to low and simmer
partially uncovered for about 15 minutes, or until the grains are
just tender but still slightly resistant to the bite. Reduce the
heat to low.
Beat the eggs with a whisk or a rotary beater until frothy. Beat
in the lemon juice and stir in about 1/4 cup of the simmering chicken
broth, stirring constantly. Cook over low heat for 3 to 5 minutes,
or until the soup thickens enough to coat the spoon lightly. do not
let the soup come to a boil or the eggs will curdle. Add salt to
taste and serve at once, garnished with mint.

21 of 116

Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 01-08-95 (1627)

Browse by categories