Shorbet Beid Bl Laymoon

What a strange combination right? But when you try it, you will discover an endless journey of delicious taste! Check out this hearty oriental recipe that will melt your heart away.

Bon appétit...

English
Recipe Categories: 
Recipe Method: 

Directions

1. Make a rich chicken stock with leftover chicken bones or giblets. If it is not strong enough, add a stock cube.

2. Season with salt and pepper.

3. Add the rice, pastina, or tapioca to the boiling stock and simmer until tender.

4. Beat the egg yolks or whole eggs and add the lemon juice, beating constantly.

5. Add a ladleful of the soup to the egg mixture and beat well.

6. Pour this back into the pan slowly, still beating constantly.

7. Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens.

8. On no account allow it to boil, or the eggs will curdle.

9. Taste and adjust seasoning, adding more lemon juice if necessary.

10. Garnish, if you like, with chopped parsley or chives, and serve immediately.

Recipe Main Image: 
shorbet beid bl laymoon
Recipe Ingredients title 1: 
Main ingredients:
Recipe Ingredients 1: 
7 1/2 cups chicken stock
Salt and white pepper
1/3 cup rice, washed or 1/3 cup Italian pastina or 1/4 cup tapioca
3 egg yolks or 2 whole eggs
Juice of 2 lemons
2 teaspoon finely chopped parsley or chives, optional
Recipe Kitchens: 
Serving Size: 
6 servings
Calories (kcal): 
164.9
Saturated Fat (g): 
105.8 mg
Cholesterol (mg): 
105.8 mg
Sodium (mg): 
798.5 mg
Dietary Fiber (g) : 
0.4 g
Sugars (g) : 
1.1 g
Protein (g): 
9.6 g
Total Fat (g): 
4 g
Total Carbohydrate (g): 
21.1 g
Also Known as (AKA): 
Egg And Lemon Soup
Recipe Skill Level: 
Easy
Recipe Type: