June 18, 2018


Long grain rice - 75 gms
Eggs - 2
Juice of one lemon
Salt and pepper to taste
Good flavoured chicken stock - 5 cups
Lemon slices - 6


  • Bring chicken stock to the boil, stir in the rice and simmer about 15 -20 minutes until rice is tender.
  • Beat eggs and lemon juice together in a bowl until well blended.
  • Gradually stir a little (about 2 tbsps) of the boiling stock into the egg and lemon mixture.
  • Then add 2 cups stock and stir until it is slightly thickened.
  • Whisk combined mixture back into remaining stock and heat through.
  • Do not boil or the soup will curdle.
  • Season to taste with salt and pepper.
  • Serve soup hot with lemon slices and torn pita bread.

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