|This is a wonderful soup! A hearty bulghur and vegetable soup, made
rich and tangy with the addition of Madzoon. A light meal can be made of Tanabour and a Lahmajoon.
||lamb or chicken broth|
||coarse (#3) bulghur, barley or rice|
||onion chopped or sliced|
||chopped mint and parsley|
||salt and pepper to taste
Soak wheat or barley overnight in lukewarm water. Drain. If using rice, use
directly from box, do not soak.
Add broth and vegetables and cook until tender.
Beat madzoon and egg together and add slowly to the soup.
Melt butter, mix with mint and parsley and add to soup before serving.