Ingredients
1 pound of chicken
pieces
2 medium onions -
grated
2 cups of frozen mixed vegetables
1/3 cup of vermicelli
1/3 cup of canned
chickpeas (if using dried chickpeas they have to be soaked in water overnight)
2 tablespoons of
vegetable oil
1 tablespoon of smen
(ghee) - or substitute with butter
1 large pinch of
cinnamon
Salt and pepper to
taste
2 egg yolks
2 tablespoons of
finely chopped parseley
1 tablespoon of lemon
juice
1.5 liters of water
(6 cups)
Directions
In you cooking pot,
add the oil, smen, chicken, onions, cinnamon, salt and pepper. Cover your pan
and cook on the chicken on medium heat for 5-10 minutes.
After 5-10 minutes,
add 1 liter (4 cups) of water to the chicken. Cover you pan and let the chicken
cook on high heat until done - which will take around 30 minutes.
Once the chicken is
cooked, add 1/2 liter (2 cups) of water, the vermicelli, and the canned
chickpeas to the chicken. Cover your pan and let all the ingredients cook for
another 5 minutes.
Note: if using dried
chickpeas (soaked in water overnight) you have to add them in step 2 with the
chicken.Last 20 to 15 minutes add your frozen vegetables.
Add 1/3 cup of the
soup to the egg yolks and beat the mixture with the parseley and the lemon
juice.
Slowly add the egg
yolks mixture to the soup while stirring. Taste your soup and adjust the salt
and pepper accordingly. Cover your pan and let the soup cook for another 5-10
minutes.
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