David's Recipe for Chicken and Tehina Soup

My family doesn't like peanut butter, but they do like saffron. I'll let you decipher that one for yourself.

Soup, American

  • 1-1/2 liters boiling water
  • 500 grams unprocessed tehina
  • A few tablespoons olive oil
  • 1 large onion, finely diced
  • 2 stalks celery, without the leaves, sliced
  • 1 or more chili peppers
  • 1/2 or more liters hot water for diluting the tehina and soaking the saffron
  • 1 gram saffron threads
  • 1 kg skinless and boneless chicken breast halves, very cold for convenience in slicing
  • 3 soup spoons cornstarch
  • 5 soup spoons water for mixing the cornstarch
  • Pinch of salt
  1. Soak the saffron in a few tablespoons of hot water.
  2. Gradually mix 1/2 liter of hot water into the tehina, until you get a homogeneous, light-colored mixture.
  3. Slice the chicken into pieces about 1/2"x1".
  4. Saute the onion, celery, and peppers for a few minutes, until the onion becomes transparent.
  5. Add the boiling water.
  6. Add the saffron threads and their reddish water, and then the salt.
  7. Add the chicken and simmer for 15 minutes, stirring occasionally, mainly to keep the saffron threads well separated.
  8. Mix the cornstarch into it water.
  9. Mix the cornstarch mixture into the soup, bring to a boil, then simmer for another 5 minutes.
  10. Lower the heat very low and mix in the tehina. If it boils, it will curdle, although the cornstarch will bind it to make it a little less sensitive.
  11. Continue heating on a very low heat for 10 minutes, stirring occasionally.




 
  
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