Author: Abeer Zaki
Released: 10/3/2006 12:00:00 AM
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Ramadan Family Favorites by Nimah Nawwab.
The following is a delicious light soup, often served during the summer.
5-6 cups meat or chicken broth
1 cooked chicken cut in small pieces
1 cup yogurt
1 egg
2 tbsp. flour
4-5 tbsp. pre-cooked rice (preferably "Egyptian rice")
Salt and pepper to taste
1 tbsp. minced mint
2 tbsp. butter
In a pot, let the broth boil and put in the small pieces of chicken. Let boil for 5 more minutes. Place yogurt, flour and egg in a bowl and mix well. While the broth is boiling, mix in the yogurt mixture and keep stirring for about 3 minutes. Add the cooked rice and let boil for another 2-3 minutes. In another pan, melt the butter and mint and stir for a minute or two, then put the mint in the soup. Add salt and pepper and cover the pot. Ready to serve.
Abeer Zaki