Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cloves of garlic finely chopped.
- 3 Table spoons of flour.
- 3 medium onions chopped for frying.
- 1 litres chicken stock
- 450 grams thick set yogurt.
- 1 1/2 oz butter or Samna.
- 2 tablespoons of veg. oil for frying the onions.
Directions
fry the onions until brown, but not burnt and keep separate
gently cook the garlic in the butter on a slow heat for a minute or so without browning it.
add the flour and blend to a past
add the yogurt one or two spoons at a time and blend gently (you may have to increase the heat a little) until all the yogurt is mixed. at this stage I had to use an egg whisk to beat the lumps out).
add a little of the chicken stock and all of the onions (you can keep some for garnish if you want)
keep stirring and add the rest of the stock
simmer for about 5 mins. and stir occasionally
add salt and pepper and simmer for 5 or so more mins. (if it gets too thick add more stock or a little water).
turn heat off an let it rest for 5 mins. or so (if you can wait that long)
bil hana wil shefa
Category:Egyptian Recipes
Category:Egyptian Soups