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Beid Bi Lamoun (Egg and Lemon Soup) Recipe
Description:
Beid Bi Lamoun, also known as Egg and Lemon Soup, is a beloved dish enjoyed throughout the Middle East, reminiscent of the Greek avgolemono. This tangy and comforting soup features a rich lemon flavor complemented by the smooth texture of egg yolks, creating a delightful combination that’s both refreshing and satisfying.
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Servings: 6
Ingredients:
- 7 1/2 cups rich chicken stock
- 1/3 cup rice, pastina, or tapioca
- 3 eggs
- 1 – 2 lemons (for juice)
- Salt, to taste
- White pepper, to taste
- Chopped parsley or chives (for garnish)
Instructions:
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Prepare the Stock: Start by making a rich chicken stock using leftover chicken bones or giblets. If you’re short on time, you can enhance store-bought stock by adding a stock cube for extra flavor.
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Season the Stock: Once the stock is prepared, season it with salt and white pepper according to your taste preferences. The seasoning will infuse the soup with a well-balanced flavor profile.
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Add the Rice: Bring the seasoned chicken stock to a gentle boil, then add the rice, pastina, or tapioca. Allow the grains to simmer in the stock until they are tender and fully cooked, absorbing the savory flavors of the broth.
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Prepare the Egg Mixture: While the rice is cooking, crack the eggs into a mixing bowl and whisk them together until they are well combined. Gradually add the freshly squeezed lemon juice to the eggs, continuing to whisk vigorously.
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Temper the Eggs: To prevent the eggs from curdling when added to the hot soup, it’s essential to temper them first. Gradually ladle a small amount of the hot soup into the egg mixture, whisking continuously to temper the eggs and gradually raise their temperature.
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Incorporate the Egg Mixture: Once the eggs are tempered, slowly pour the mixture back into the soup pot, stirring constantly to ensure even distribution. Keep the heat under the pot very low to prevent the eggs from curdling, and continue stirring gently as the soup thickens.
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Thicken the Soup: Be patient as you cook the soup gently, allowing it to thicken gradually without boiling. Stirring constantly will help achieve a smooth and velvety texture without any lumps.
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Adjust Seasoning: Once the soup has reached the desired consistency, taste and adjust the seasoning as needed. You can add more lemon juice for a brighter flavor or adjust the salt and pepper to suit your taste preferences.
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Garnish and Serve: Before serving, garnish the Beid Bi Lamoun with chopped parsley or chives for a pop of color and freshness. Serve the soup immediately while it’s hot, allowing everyone to savor its vibrant flavors and comforting warmth.
Nutritional Information (per serving):
- Calories: 173.6
- Fat: 5.7g
- Saturated Fat: 1.7g
- Cholesterol: 103.4mg
- Sodium: 432.9mg
- Carbohydrates: 20.1g
- Fiber: 0.2g
- Sugar: 5g
- Protein: 9.5g
Recipe Notes:
- Be sure to keep the heat low when incorporating the egg mixture into the soup to prevent curdling.
- Experiment with different garnishes such as fresh dill or lemon zest to customize the soup to your liking.
- This soup is best enjoyed immediately after preparation to preserve its fresh flavors and creamy texture.
Beid Bi Lamoun is a versatile dish that’s perfect for any occasion, whether you’re craving a comforting bowl of soup on a chilly evening or looking to impress guests with its vibrant flavors and elegant presentation. Give this recipe a try and experience the delightful combination of egg, lemon, and chicken stock in every spoonful! 🍋✨
