BEID BI LAMOUN (EGG AND LEMON SOUP)

Steps:

• 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.