Beid bi Lamoun

==Description==
Egg and lemon soup
==Ingredients==
* 7½ cups chicken stock
* salt and white pepper
* ⅓ cup rice, washed or ⅓ cup Italian pastina or ¼ cup tapioca
* 3 egg yolks or 2 whole eggs
* juice of 1 – 2 lemons
* 2 tsp finely chopped parsley or chives (optional)
==Directions==
# Make a rich chicken stock with leftover chicken bones or giblets.
# If it is not strong enough, add a stock cube.
# Season with salt and pepper.
# Add the rice, pastina, or tapioca to the boiling stock and simmer until tender.
# Beat the egg yolks or whole eggs and add the lemon juice, beating constantly.
# Add a ladleful of the soup to the egg mixture and beat well.
# Pour this back into the pan slowly, still beating constantly.
# Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens.
# On no account allow it to boil, or the eggs will curdle.
# Taste and adjust seasoning, adding more lemon juice if necessary.
# Garnish, if you like, with chopped parsley or chives, and serve immediately.
Category:Arabian Soups
Category:Chicken stock and broth Recipes
Category:Chives Recipes
Category:Recipes that need photos
Category:Rice Recipes
Category:Soup pasta Recipes
Category:Regular tapioca Recipes
Category:Lemon juice Recipes
Category:Parsley Recipes
Category:Egg yolk Recipes
Category:Egg Recipes
Category:White pepper Recipes