Originally made with lamb hearts, intestines, etc. This is the ÒAmericanÓ version.

Ingredients:

1 _ lb. lean lamb




10 c. cold water




1 tsp. Salt




6 bunches scallions, chopped coarsely




1 bunch dill




_ c. rice




2 eggs




1 _ lemons


Procedure:

Boil lamb until it is thoroughly cooked.
Skim the water of the froth while it is boiling.
When meat is cooked, drain the broth.
In another pot, sautŽ scallions with olive oil and butter.
Chop meat and sautŽ with the scallions.
Add more water to broth to bring to 10 c.
(remember, some of the water has evaporated during the boiling process).
Add meat and scallions.
Wash and boil rice in soup.
Cook rice until its tender and then add dill.
Take off stove and leave to the side.
Prepare egg-lemon sauce by combining eggs with lemon juice and whip mixture with whisk.
Add a little bit of the hot soup into the egg-lemon sauce and stir
(this is to prevent the egg from cooking when its added to the soup).
Slowly, add sauce into the rest of the soup and stir for a few seconds.


Enjoy!






Cayenne Claassen-Luttner and Linda Ho
Date Created: November 22, 2002
Last Modifed: November 2002