Eshkeneh

Ingredients - Serves 4

• Lemon juice - 2 tablespoons
• Eggs - 4
• Water - 4 cups
• Salt and pepper - To taste
• Turmeric - 1 teaspoon
• Fresh herbs (parsley, cilantro, dill) - 1 cup, chopped
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the fresh herbs, turmeric, salt, and pepper. Cook for 2-3 minutes to release the flavors.
4. Pour in the water and bring to a boil. Reduce the heat and simmer for 10 minutes.
5. In a separate bowl, beat the eggs with lemon juice.
6. Slowly pour the beaten eggs into the soup while stirring gently. Cook for another 2-3 minutes until the eggs are cooked through.
7. Taste and adjust the seasoning if needed.
8. Serve hot and enjoy!

Dietary Info

• Dish Type: Soup
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Calories: 200
• Fat: 8g
• Carbs: 15g
• Protein: 12g
• Sodium: 500mg
• Sugar: 2g