Djari Abyad: "White Soup" from Constantine


8 chicken thighs halved
½ lean lamb mince
1 onion, chopped
½ cup Basmati rice
2 eggs
1 tbsp chopped parsley
1 tbsp chopped coriander
Juice of a lemon
Salt and pepper
Olive oil



Lightly brown the chicken and half the onion in olive oil. Season, cover with water and bring to the boil Simmer for 30 min
In the meantime mix the mince with the remaining onion, 1 egg, chopped parsley and season. Make miniature meatballs and add to the pan along with the rice
Simmer until the rice is soft (20min) Remove from the heat. Beat the other egg with lemon juice and slowly pour it into the soup while stirring.
Serve immediately with chopped coriander