Egyptian Cooking a Practical Guide/Samia Abdennour 1998

Lamb Shanks Soup, with Egg and Lemon (Kawari'bi-l-tarbiya)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
6-8 cups broth of lamb shanks 1 tablespoon butter 2 tablespoons flour
2 egg yolks 1 tablespoon lemon juice salt and pepper



1 Keep boned shanks warm in serving bowl. Set aside one ladleful of broth and boil the rest. In another pot melt the butter, remove from flame, and stir in the flour until well blended. Return to flame and cook for 1-2 minutes until flour becomes golden. Remove from flame again and add cool both and beaten egg yolks, stirring constantly. Return to very low flame, adding the boiling soup gradually and stirring constantly. Cook without allowing soup to boil. Add lemon juice and seasoning and pout over warm shanks.

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