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

  • bay leaves
  • cloves
  • mastic
  • nutmeg
  • onion
  • orzo pasta
  • tomatoes
  • green cardamom pods
  • leftover roast chicken carcass
  • celery stalks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.