Cherbah

Ingredients for 2 servings:

• 1 red bell pepper(s)
• 1 pepper, (chilli) red
• 250 g tomatoes
• 500 ml boiling water
• 4 m.-sized onion(s)
• 2 large garlic cloves
• ½ lemon(s), untreated
• 2 sprigs mint, fresh
• 100 g chicken breast fillet(s), in small cubes
• 2 tbsp olive oil
• ½ liter chicken broth
• 2 egg yolks
• 1 tsp ground cumin
• salt and pepper
• e.g. white bread or baguette

Instructions

Working time approx. 25 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 42 minutes

Arabic onion soup

Blanch the tomatoes in boiling water for 10 seconds, peel, halve, deseed, and then dice. Deseed and very finely dice the bell pepper and chili. Roughly dice the onions and finely dice the garlic, then sauté in hot oil until light yellow and add the bell pepper and chili cubes. Pour in the stock, add the cumin, and cook for 15 minutes. After 5 minutes, add the chicken, 1 teaspoon of lemon zest, and the juice of half a lemon to the soup. Season with salt and pepper. Chop the mint and add it with the tomatoes after the cooking time, let it stand for 2 minutes, and season to taste. Put one egg yolk in each bowl and ladle the hot soup over it. Everyone mashes their own egg yolk and stirs it in. If you like, serve with white bread or a baguette.