Beid bi Lamoun

Beid bi Lamoun Recipe - Arabian Chicken and Lemon Rice Dish

Region / culture: Arabia | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Beid bi Lamoun, a comforting and zesty soup, is a traditional dish that combines the richness of eggs with the tangy freshness of lemon. This dish, originating from the Mediterranean region, is a perfect example of how simple ingredients can be transformed into a nourishing and flavorful meal. Ideal for any season, Beid bi Lamoun is not only a delight to the palate but also a testament to the culinary traditions that celebrate the essence of home cooking.

History

The origins of Beid bi Lamoun can be traced back to the Mediterranean basin, where eggs and lemons have been staple ingredients for centuries. This recipe is believed to have evolved from the ancient Greek and Middle Eastern culinary traditions, where egg-lemon mixtures were commonly used to thicken and flavor soups and stews. Over time, it has been embraced and adapted by various cultures across the region, each adding their unique touch to this classic dish.

Ingredients

7.5 cups of chicken stock
salt and white pepper
0.33 cup of rice, washed or 0.33 cup of Italian pastina or 0.25 cup of tapioca
3 egg yolks or 2 whole eggs
juice of 1 – 2 lemons
2 tsp of finely chopped parsley or chives (optional)

How to prepare

Prepare a flavorful chicken stock using leftover chicken bones or giblets.
If the stock is not strong enough, add a stock cube.
Season the stock with salt and pepper.
Add the rice, pastina, or tapioca to the boiling stock and simmer until tender.
Beat the egg yolks or whole eggs and add the lemon juice, while constantly beating.
Gradually pour a ladleful of the soup into the egg mixture and beat well.
Slowly pour the egg mixture back into the pan, while still beating constantly.
Keep the heat under the pan very low and gently cook the soup, stirring all the time, until it thickens.
Make sure not to let it boil, as the eggs will curdle.
Taste the soup and adjust the seasoning, adding more lemon juice if necessary.
If desired, garnish with chopped parsley or chives and serve immediately.

Variations

For a vegetarian version, use vegetable stock instead of chicken stock. You can also add cooked chicken pieces or vegetables like spinach for a heartier soup.

Cooking Tips & Tricks

To ensure the perfect consistency and flavor of Beid bi Lamoun, consider these tips:

- Use homemade chicken stock for a richer taste.

- Whisk the eggs and lemon juice thoroughly to prevent curdling.

- Gradually temper the egg mixture to avoid scrambling the eggs.

- Keep the heat low when adding the egg mixture back into the soup to ensure a smooth texture.

- Adjust the lemon juice according to taste, adding more for a tangier flavor.

Serving Suggestions

Beid bi Lamoun can be served as a starter or a light main course. It pairs beautifully with crusty bread or a simple green salad for a complete meal.

Cooking Techniques

The key technique in preparing Beid bi Lamoun is tempering the eggs with hot soup to prevent curdling, ensuring a smooth and creamy texture.

Ingredient Substitutions

If tapioca is not available, rice or pastina can be used as a thickener. Lime juice can substitute lemon juice for a different citrus twist.

Make Ahead Tips

While Beid bi Lamoun is best enjoyed fresh, you can prepare the chicken stock in advance and store it in the refrigerator for up to 3 days or in the freezer for longer storage.

Presentation Ideas

Serve Beid bi Lamoun in a deep bowl, garnished with a lemon slice and a sprinkle of chopped chives or parsley for a touch of color and freshness.

Pairing Recommendations

A glass of crisp white wine or a light-bodied beer complements the tangy flavor of Beid bi Lamoun beautifully.

Storage and Reheating Instructions

Store leftover Beid bi Lamoun in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, avoiding boiling, to prevent the eggs from curdling.

Nutrition Information

Calories per serving

A serving of Beid bi Lamoun contains about 150-200 calories, making it a light yet satisfying option for those watching their calorie intake.

Carbohydrates

A serving of Beid bi Lamoun contains approximately 15-20 grams of carbohydrates, primarily from the tapioca or rice used to thicken the soup. This makes it a moderate source of carbs, suitable for those managing their carbohydrate intake.

Fats

The fat content in Beid bi Lamoun is relatively low, with most of the fats coming from the eggs. A serving typically contains about 5-10 grams of fat, making it a heart-healthy option for those monitoring their fat intake.

Proteins

Beid bi Lamoun is a good source of protein, thanks to the eggs and chicken stock. A serving provides approximately 10-15 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin C from the lemon juice, Vitamin A, and B vitamins from the eggs, and various minerals such as calcium and potassium from the chicken stock. These nutrients support overall health and well-being.

Alergens

The primary allergens in Beid bi Lamoun are eggs. Those with egg allergies or sensitivities should avoid this dish.

Summary

Overall, Beid bi Lamoun is a nutritious and balanced dish, offering a good mix of proteins, moderate carbohydrates, and low fats, along with essential vitamins and minerals. It's a wholesome choice for a healthy diet.

Summary

Beid bi Lamoun is a timeless dish that showcases the simplicity and elegance of Mediterranean cooking. With its comforting flavors and nutritious profile, it's a wonderful addition to any meal, offering a taste of tradition that can be enjoyed by all.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my friend Fatima in her small village in Lebanon. As soon as I entered her home, I was enveloped in the delicious scent of spices and herbs wafting from her kitchen.

Fatima greeted me with a warm smile and led me to the dining table, where a feast of traditional Lebanese dishes awaited me. As I savored each bite, I couldn't help but ask her about the secret behind her incredible cooking. She chuckled and said, "It's all in the recipes passed down from generations in my family." Intrigued, I begged her to share one of her most treasured recipes with me.

With a mischievous twinkle in her eye, Fatima led me to a dusty old cookbook that had been sitting on her kitchen shelf for as long as she could remember. She flipped through the pages until she landed on a faded, yellowed piece of paper tucked between the pages. "This is my grandmother's recipe for Beid bi Lamoun," she said, her voice filled with nostalgia.

I watched in awe as Fatima meticulously went through the ingredients and steps required to make this traditional Lebanese dish. The simplicity of the recipe belied the complex flavors that would soon dance on my taste buds. Eggs, lemon juice, garlic, and olive oil were the stars of this dish, creating a harmonious symphony of flavors that I had never experienced before.

As Fatima guided me through the cooking process, I couldn't help but marvel at the history and tradition that were ingrained in every step. From the way she cracked the eggs to the precise amount of lemon juice she squeezed, every action carried with it a sense of reverence for the culinary legacy passed down through generations.

As the dish slowly simmered on the stove, filling the kitchen with its tantalizing aroma, Fatima regaled me with stories of her grandmother and the many meals she had shared with her. I could almost imagine her grandmother standing beside us, nodding in approval as we recreated her beloved recipe with love and care.

Finally, the moment of truth arrived as Fatima plated the Beid bi Lamoun and garnished it with a sprinkle of fresh parsley. With bated breath, I took my first bite and was instantly transported to a world of flavor and tradition. The creamy texture of the eggs mixed with the tangy lemon juice and pungent garlic created a symphony of flavors that danced on my taste buds.

As I savored each bite, I knew that this recipe would become a staple in my own kitchen, a reminder of the rich tapestry of culinary heritage that I had been fortunate enough to experience. From that day on, Beid bi Lamoun became a cherished part of my repertoire, a testament to the power of tradition and the joy of sharing a meal with loved ones.

And so, every time I make this dish, I am reminded of that warm summer day in Fatima's kitchen, where I discovered not just a recipe, but a piece of my heritage that I will carry with me always. The memory of finding this recipe for the first time is still fresh in my mind, a reminder of the power of food to connect us to our past and to each other.