"Nigar Fountain" Soup

Turkish onion and lentil soup, seasoned with a mixture of milk, lemon juice and egg yolks.

Preparation steps

Fry finely chopped onion in heated olive oil. Add flour and fry. Gradually add water and mix quickly. Then add well-washed and drained lentils. Cook over medium heat until vegetables are tender.
Pass the soup with a stick mixer. In a deep bowl, mix the milk well with the egg yolks and lemon juice. Add one cup of hot soup to the mixture so that it is lukewarm and so that the milk does not "cut the soup". Then slowly pour the mixture into the soup, stirring quickly. Add salt and bring to the boil.
Melt the butter in a small pan. Fry mint and chili. Pour into the soup. Cook for another 10 minutes and remove from the heat.

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