- 1 tbsp butter or margarine
- 3 medium onions, chopped (1½ cups)
- 6 cups hot water
- 1 bunch of fresh coriander, about 10
sprigs, tied together
- 1 tbsp flour
- 1 tbsp wine vinegar
- ¼ teaspoon ground cinnamon
- 1 tsp salt, or to taste
- ¼ tsp pepper
- 2 eggs, beaten
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh flat-leaf Italian
- 1 tsp lemon juice
- Melt 1 tbsp butter in a pan, add the
onions, and stir-fry over moderate heat until golden, about 3 minutes.
Add the water and the bunch of coriander and bring to a boil. Cook for
- Mix the flour with ¼ cup hot broth and
the vinegar. Add this to the soup. Add the cinnamon, salt and pepper and
simmer over low heat for 15 minutes. Remove pan from the heat. Remove
and discard the coriander.
- Mix the eggs with ½ cup slightly cooled
broth and return it to the soup pan with the remaining 1 tbsp butter.
Stir in the dill, parsley and lemon juice.
Serve immediately. Serves 6.
Sephardic Cooking by Copeland Marks