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beid bi lamoun egg and lemon soup


this is a great favorite all over the middle east. it is the greek avgolemono. egg yolks alone or whole eggs are used as a thickening for this very lemony soup.


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  1. Make a rich chicken stock with leftover chicken bones or giblets
  2. If it is not strong enough
  3. Add a stock cube
  4. Season with salt and pepper
  5. Add the rice
  6. Pastina
  7. Or tapioca to the boiling stock and simmer until tender
  8. Beat the egg yolks or whole eggs and add the lemon juice
  9. Beating constantly
  10. Add a ladleful of the soup to the egg mixture and beat well
  11. Pour this back into the pan slowly
  12. Still beating constantly
  13. Keep the heat under the pan very low
  14. And cook the soup gently
  15. Stirring all the time
  16. Until it thickens
  17. On no account allow it to boil
  18. Or the eggs will curdle
  19. Taste and adjust seasoning
  20. Adding more lemon juice if necessary
  21. Garnish
  22. If you like
  23. With chopped parsley or chives
  24. And serve immediately

Step 11

Total Time in Minute 30

Ingredients Count 7

cooking beid bi lamoun  egg and lemon soup

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Chicken stock


White pepper


Egg yolks


Juice of


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