Shorbet Samak Beid ab Lamouna

Name: Shorbet Samak Beid ab Lamouna
Yield: serves 6
Ingredients: 6 cups fish or chicken bouillon (use 2 fish or chicken bouillon cubes); 1/4 teaspoon saffron powder or threads or 1/4 teaspoon turmeric (optional); 2 ounces vermicelli, broken into small pieces, or little pasta like orzo (they are called lissan al assfour, bird’s tongues, in Arabic); 2 pounds skinned fish fillets, or 1 1/2 pounds fillets with 1/2 pound shrimp and a dozen or so mussels; 3 eggs; Juice of 1–2 lemons or 3–4 tablespoons white-wine vinegar; Salt and pepper; 1 teaspoon cinnamon to garnish (optional)

December 9, 2011

You find the egg-and-lemon finish, also called bel tarbeyah, in all Middle Eastern countries. In Greece it is the famous avgolemono. Use skinned fish fillets—white fish such as cod or haddock—or have a mixture of seafood including peeled shrimp and, if you like, a handful of mussels (to clean and steam mussels, see page 198).

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