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Madzoon Soup 

Serves 4

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.
1 quart lamb or chicken broth
1/2 cup coarse (#3) bulghur, barley or rice
1 small onion chopped or sliced
1 stalk celery, sliced
1 carrot, sliced
3 cups madzoon
1 egg
1/8 pound butter, melted
1/4 cup chopped mint and parsley
  salt and pepper to taste

  1. Soak wheat or barley overnight in lukewarm water. Drain. If using rice, use directly from box, do not soak.
  2. Add broth and vegetables and cook until tender.
  3. Beat madzoon and egg together and add slowly to the soup.
  4. Melt butter, mix with mint and parsley and add to soup before serving.