~ Shorbet Tarbeyya ~
~ Shorbet Tarbeyya ~
This type of soup is done in different ways. Its aim is to thicken a soup and make it richer. You can also serve
it on its own.
Three different ways are presented below. Anyone can be used with meat, poultry, or vegetables.
They are all very tasty.
First Method:- Flour & Lemon Juice
~ Ingredients ~
4 cups Chicken Stock
1 tbsp flour
juice of 2 lemons
salt & white pepper to taste
In a pan, heat stock and bring to boil over medium heat. Remove from heat. Dilute flour
in some cold stock. Add gradually to warm stock, mixing well to prevent lumps.
Return to heat and leave boiling for 5 minutes. Remove, season and add lemon juice.
Serves 4.
Second Method:- Egg & Lemon Juice
~ Ingredients ~
4 cups Chicken Stock
2 egg yolks
juice of 2 lemons
salt & white pepper to taste
In a pan, heat stock and bring to boil over medium heat. Meanwhile, add salt, pepper,
and lemon juice to egg yolks and whisk very well.
When stock is ready, pour over yolks, mixing well to prevent yolks from clotting. Serve immediately.
Serves 4.
Third Method:- Egg & Fresh Cream
~ Ingredients ~
4 cups Chicken Stock
4 egg yolks
½ cup fresh cream
salt & white pepper to taste
In a pan, heat stock but don't bring to boil. Meanwhile, whisk egg yolks with
fresh cream very well.
When stock is ready, pour over yolks & cream, mixing well. Return to very low heat
or near heat. Keep beating until soup thickens. Be careful not to boil, otherwise ingredients
will separate. Season and serve immediately with grilled brown bread cut into squares.
Serves 4.
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Creamy Soup
