In Greece it is made whenever chickens are boiled. In Egypt we called it beid ab lamouna and shorba bel tarbeyah. The stock can be prepared in advance, but the rest must be done at the last minute.

　　

Ingredients

serves 6

　　2 quarts good chicken stock (see page 143)

　　1/2 cup long-grain rice

　　Salt and white pepper

　　3 tablespoons finely chopped flat-leaf parsley

　　3 eggs

　　Juice of 1 or 2 lemons

　　

Step 1

Bring the stock to the boil, add the rice, and cook for about 18 minutes, until it is tender. Season with salt and pepper and add the parsley.

　　

Step 2

When you are ready to serve, beat the eggs, add the lemon juice to them, and continue to beat until the mixture is pale and frothy. Add a ladle of hot stock and beat with a fork. Add a little more, then pour the mixture into the remaining broth, stirring vigorously. Heat through, stirring constantly, until it becomes very slightly creamy, but do not let it boil or the eggs will curdle (it must remain just below the boil). Remove the pan from the heat quickly. Taste, and add lemon and seasonings if necessary. The soup must be tart.

　　

Step 3

Serve immediately.

　　

Variation

Step 4

You can add vermicelli, pastina (tiny pasta grains), or tapioca instead of rice.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf