F'toor (Egg and Coriander Soup)

Ingredients

• four onions
• one and a half ounces of strong butter
• three quarters of a pound of meat
• two pints of water
• three ounces of vermicelli
• three ounces of flour
• the juice of a lemon
• three eggs

Method

1. 1

   Chop onions and sauté with butter, add meat and simmer for 30 minutes.

2. 2

   Add water and cook until meat is tender, then add vermicelli.

3. 3

   Mix flour and lemon juice into a paste, pour in, and boil for 15 minutes.

4. 4

   Stir in beaten eggs before serving.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 186. The excerpt below is the record exactly as published.

F'toor. (Egg and Coriander Soup.) Chop up four onions very fine, with pepper, salt, and a handful of green coriander leaves. Put into a pan with one and a half ounces of strong butter, and add three quarters of a pound of meat cut into dice. Leave all to simmer for about half an hour, watching that it does not burn. Then fill up with two pints of water. Leave it to stew slowly till the meat is tender, then add three ounces of vermicelli. Mix three ounces of flour and the juice of a lemon into a smooth thin paste with water, and pour it in. Boil a quarter of an hour longer, and remove from the fire ; at that moment pour in three eggs

Cook this with the app: pantry check, scaling, and the assistant.