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Beid Bi Lamoun

Beid Bi Lamoun
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Beid Bi Lamoun Recipe, How To Make Beid Bi Lamoun Recipe

This is a great favorite all over the Middle East. It is the Greek avgolemono. Egg yolks alone or whole eggs are used as a thickening for this very lemony soup.

About Recipe

How to make Beid Bi Lamoun

(89 ratings)
0 reviews so far
Prep time
200 mins
Cook time
45 mins
Total time
245 mins
Beid Bi Lamoun
Author : Vahchef
Main Ingredient : Chicken
Servings : 6 persons
Published date : November 27, 2016

Ingredients used in Beid Bi Lamoun
• Finely chopped parsley or chives - 2 teaspoons.
• Juice of lemons - 1-2 numbers.
• Egg yolks - 3 numbers.
• Salt and white pepper - to taste.
• Chicken stock - 7-1/2 cup.
• Rice, washed - 1/3 cup.

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.

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