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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make a rich chicken stock with leftover chicken bones or giblets. | 2. If it is not strong enough, add a stock cube. | 3. Season with salt and pepper. | 4. Add the rice, pastina, or tapioca to the boiling stock and simmer until tender. | 5. Beat the egg yolks or whole eggs and add the lemon juice, beating constantly. | 6. Add a ladleful of the soup to the egg mixture and beat well. | 7. Pour this back into the pan slowly, still beating constantly. | 8. Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens. | 9. On no account allow it to boil, or the eggs will curdle. | 10. Taste and adjust seasoning, adding more lemon juice if necessary. | 11. Garnish, if you like, with chopped parsley or chives, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	7 1/2	cups		648.0	63.54	45.36	21.6
salt				-	-	-	-
white pepper				-	-	-	-
rice	1/3	cup	washed	226.3167	47.0208	4.6497	1.9733
egg	3			214.5	1.08	18.84	14.265
lemon	1 -2			0.0	0.0	0.0	0.0
parsley	2	teaspoons	chopped chopped	0.9	0.1582	0.0743	0.0198

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.