Recipes from Maureen Abood/Some nice soup ones and lots others.

[sprinkleeninow]

https://www.maureenabood.com/fragrant-lebanese-chicken-soup-recipe/

https://www.maureenabood.com/garlic-butter-glazed-talami-bread/

[KY_EnviroGuy]

1. Thanks! Nice recipe site.

Chicken soup sounds delicious and not too hard to make.....

[sprinkleeninow]

2. I like what she's about.

[Laura PourMeADrink]

3. Wow .. interesting. I am a chicken soup nut and make

It all the time..trying to replicate my grandmother's. The cinnamon just utterly throws me for a loop. But next time I make, will take a couple ladlefulls out and steep cinnamon in...just to try it.

Totally agree with author on trying to achieve a tasty "clean" broth. The best I have ever had in a restaurant was super clean and clear broth with tiny butternut squash raviolis. Best part was that the chef sliced discs of carrot but shaped them like flowers and floated those as well. Gorgeous.

[sprinkleeninow]

4. I used to at times stud an onion with whole cloves (spice) and just remove all after soup done.

Other times dash of ground coriander. I love ground coriander.

My baba had a pot on the stove every blessed weekend. In those days you got the whole chicken from the purveyor. She had to pluck some pin feathers still in the skin. You had to also have the feet!

All the insides removed. I always had first dibs on the gizzard when soup was done.

Sometimes there'd be yolks inside.

What a big difference from today and the grocery store chickens.

Those carrot medallions--lovely touch!

[Laura PourMeADrink]

5. Exactly. What my mom told me - no way you could recreate because her mom went to the market

(and had her little book where she "charged" it) and bought fresh foul.

Yokes inside of what?

[sprinkleeninow]

6. Inside a hen sometimes. A cluster of yolks.

That's what baba said. I was a kiddo and took it at face value. I was intrigued. ☺