How to Make Lemon Soup

Lemon Soup
4 cups vegetable broth base (you can find it in supermarket)
¾ cup boiled long grain rice
2 eggs
1 lemon peel shredded to a very fine
1 teaspoon fried sesame seeds
Juice of 2 lemons
Salt and black pepper to taste
Put the vegetable broth base in a large saucepan and bring it to boil, add the rice and re boiled againThen lower the heat and leave it for 15 minutes.
In a small bowl beat the eggs with lemon juice and lemon peel till they are very light.
Add egg mixture to the soup and stir continuously. Remove it right away from heat to prevent egg lump. Stir the soup for 10 minutes until you get a very smooth soup.
Transfer it to a serving bowl and sprinkle with fried sesame seeds.


How to make Onion stuffed with rice and nuts

Onion stuffed with rice and nuts
4       large onions
1       cup tomato
1       teaspoon chopped dill
1/2    teaspoon dried oregano
1/2    teaspoon turmeric powder
1/2    teaspoon dried basil
1/4    cup blanched almond
1/4    cup salted peanut
1/4    cup boiled rice
1/4    cup melted butte
Salt and pepper to taste


In a large saucepan boil the onion with their skin for 40-50 minutes until become tender then leave them to cool down.
Put the nuts in a baking tray and toast them at 225° for about 10-15 minutes or until golden color, then break them up into small pieces.
Remove the skin of tomatoes and cut them into small pieces.
Mix the rice, tomatoes, nuts, dill, and all other spices, add salt and pepper.
Remove the core of each onion from one side only and fill it with the mixture.
Arrange the onions on baking tray, and then sprinkle the melted butter on top.
Preheat oven to 350° and bake for 35-40 minutes.
Serve while is hot