This tangy, aromatic soup was a family favorite in Egypt. The strong taste of lemon is the main feature. It was usually served over rice.
Recipe information
Yield
serves 6-8
Ingredients
2 quarts chicken stock (see page 143) (or you may use 1 or 2 bouillon cubes)
3 leeks, cut into 3/4-inch slices
1 head of celery with leaves, cut into 3/4-inch slices
4 medium potatoes, peeled and diced
Salt and white pepper
4 cloves garlic or more, chopped
Juice of 1–3 lemons, to taste
1 teaspoon sugar, or more to taste
4 zucchini, cut into 1/2-inch slices
2 tablespoons dried mint
About 2/3–3/4 cup (uncooked measure) plain cooked rice to serve with (optional) (See page 338)
Preparation
Step 1
Bring the stock to the boil in a pan. Put in the leeks, celery, and potatoes. Add salt, pepper, garlic, lemon juice, and sugar and simmer for about 1/2 hour.
Step 2
Add the zucchini and mint and cook 15 minutes more.
Step 3
Serve, adding rice if you like, in the soup plates.
