Tfaia - Tunisian Chicken Soup With Eggs

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Total Time
2hrs 20mins
Prep
20 mins
Cook
2 hrs

Posted for ZWT 6 from www.jta.org

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Ingredients

Nutrition

Directions

  1. Remove excess fat from chicken pieces, then rinse. Rub each piece with lemon halves and sprinkle with salt. Cover and refrigerate overnight.
  2. Put chicken in a large stockpot and add cold water to cover. Bring to a boil. Reduce heat to a simmer and skim the scum from broth. Simmer gently for 30 minutes. Add the vegetables, saffron and bouquet garni. Cook for about 2 hours. Using a skimmer, remove the solids and discard.
  3. Pour the broth through a sieve lined with wet cheesecloth into a large bowl. Chill the stock, uncovered, in an ice bath in the sink until cold. Spoon off fat. Pour the broth into a pot, bring to a boil, and cook at a low boil, skimming if needed, until reduced and flavorful. Add pepper and cinnamon.
  4. Beat the eggs with the lemon juice and stir into the soup. Simmer for 8 to 10 minutes.
  5. Garnish the soup with the mint.