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- 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
- Soak the saffron in a few tablespoons of hot water.
- Gradually mix 1/2 liter of hot water into the tehina, until you get a homogeneous, light-colored mixture.
- Slice the chicken into pieces about 1/2"x1".
- Saute the onion, celery, and peppers for a few minutes, until the onion becomes transparent.
- Add the boiling water.
- Add the saffron threads and their reddish water, and then the salt.
- Add the chicken and simmer for 15 minutes, stirring occasionally, mainly to keep the saffron threads well separated.
- Mix the cornstarch into it water.
- Mix the cornstarch mixture into the soup, bring to a boil, then simmer for another 5 minutes.
- 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.
- Continue heating on a very low heat for 10 minutes, stirring occasionally.
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