Shourba B'Tarbia (Chicken Soup with Egg and Lemon)
Ingredients
- 1 pound chicken, backs and necks
- 6 cup water
- 2 egg yolks
- 1 small onion
- 1 tablespoon lemon juice
- salt
- pepper
Directions
- Prepare chicken soup by boiling the chicken backs and necks in 6 cups water for about 30 minutes.
- Add pepper, salt, and small onion.
- Remove all the chicken backs and necks and the onion, leaving only the soup.
- In a medium size bowl put 2 egg yolks, add the lemon juice.
- Mix very well with a fork.
- Add about 4-6 cups of boiling soup previously prepared.
- Stir well.
- Serve hot.
Other Information
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Soup
Ingredients: chicken, water, egg yolk, onion, lemon juice, salt, pepper
Equipment: measuring cups, measuring spoons, stove
See Also
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Author: M Faith McAuley, Mary Adele Wood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: chicken stock, evaporated milk, egg yolk, gelatin, water, Eggless Mayonnaise, chicken, celery, pimiento, pickle, lemon juice, salt, Tabasco sauce, pepper
Equipment: measuring cups, measuring spoons, pot, loaf pan
Barbecued Spareribs
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: sparerib, butter, onion, water, ketchup, vinegar, lemon juice, Worcestershire sauce, brown sugar, mustard, salt, pepper
Equipment: oven, measuring cups, measuring spoons, knife, skillet, baking pan
State of Maine Chicken Pie
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Meat, Soup, Main Dish
Ingredients: chicken, water, onion, celery, salt, pepper, bay leaf, flour, evaporated milk, carrot, baking powder biscuit
Equipment: oven, measuring spoons, measuring cups, kettle, saucepan, knife, baking pan
Chicken Corn Soup
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: chicken, celery, water, onion, corn, egg, salt, pepper, rivel
Equipment: measuring cups, measuring spoons, knife, stove, pot
Chicken Noodle Soup
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: chicken, salt, water, noodle, peppercorn, bay leaf, onion, parsley, carrot, pepper
Equipment: measuring cups, measuring spoons, stove, pot, knife
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove