Greek Cuisine
Ingredients:
- 1 Littre chicken stock
- 150 g
long grain rice
- ¼ cup lemons juiced
- 1 tbsp lemons zest, chopped
- 3 egg yolks
- 1 tsp allspice, ground
- Mint leaves, to garnish
Directions:
- Bring the stock to a boil.
- Add the rice and cook on low heat for around 25 minutes.
- Mix together the lemon juice and the egg yolks.
- Gradually add in approximately 200 ml of the hot soup and then return
the mixture slowly to the pot.
- Stir well and do not allow the soup to boil anymore.
- Add the lemon zest and season with salt, ground black pepper and
allspice.
- Transfer into bowls and serve garnished with mint leaves.