Post by Amani on Sept 14, 2004 20:43:16 GMT -5
Rice, Lemon and Lime Soup
5 oz long grain rice
6 cups chicken stock
8 cloves garlic
1 chile
6 eggs
4 large lemons
1 lime
1 bunch of chervil (french parsley)
Ginger powder, to taste
Salt and pepper, to taste
Pour the chicken stock into a pan with unpeeled garlic and chile, and bring to the boil. Stir and simmer for 20 minutes.
Meanwhile, rinse and shred chervil, squeeze lemons and slice lime. In a bowl, beat a runny omelette, stir, add lemon juice and a ladleful of chicken stock. Remove pan from heat, combine soup with the cooked rice and the egg mixture and then bring to the boil.
According to taste, add ginger powder, salt and pepper. Pour the soup into a tureen and garnish with lime slices and chervil. Serve immediately.
from Djamila Tazir & Michele Bernard, Two Glances at Algerian Cuisine
5 oz long grain rice
6 cups chicken stock
8 cloves garlic
1 chile
6 eggs
4 large lemons
1 lime
1 bunch of chervil (french parsley)
Ginger powder, to taste
Salt and pepper, to taste
Pour the chicken stock into a pan with unpeeled garlic and chile, and bring to the boil. Stir and simmer for 20 minutes.
Meanwhile, rinse and shred chervil, squeeze lemons and slice lime. In a bowl, beat a runny omelette, stir, add lemon juice and a ladleful of chicken stock. Remove pan from heat, combine soup with the cooked rice and the egg mixture and then bring to the boil.
According to taste, add ginger powder, salt and pepper. Pour the soup into a tureen and garnish with lime slices and chervil. Serve immediately.
from Djamila Tazir & Michele Bernard, Two Glances at Algerian Cuisine