Egyptian "birds' tongues" soup (Shurbat lisan asfour) from The Nutmeg Trail: A Culinary Journey Along the Ancient Spice Route (page 105) by Eleanor Ford

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Notes about this recipe

  • joneshayley on June 01, 2022

    Made without the mastic grains- I’d have loved to use them but I could not source. To make up for the lack, and ensure it was as good as possible I made fresh chicken stock - with the bones from a chicken I split into breasts (for the cashew chicken in the book) and thighs (for the minced chicken from the book). The soup is subtle and fragrant. A comforting, soothing and evocative soup. I’d make this for any ill loved one, or as a starter at a dinner party. I love it.

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