Shorbat El-Jabal (Groves of Paradise Soup) Lebanon 1 lb. white fish 2 onions, chopped 3 egg yolks 1 teaspoon tarragon Salt to taste 1 tablespoon rock salt 1 oz. plain flour 3 tablespoons olive oil Juice of 1 lemon Ground white pepper Few sprigs parsley Put water in a saucepan, add rock salt and bring to boil. Put in cleaned fish and simmer for 10 minutes. Strain and keep the liquor. Skin fish and flake flesh off bones. Cut into small pieces and leave aside. Reheat liquor in which fish was cooked, mix flour with little water to form thin paste and add to liquor. Boil for 5 minutes, stirring frequently, and remove from heat. Fry onions in olive oil until transparent but not brown. Add pieces of fish, herbs and seasoning and cook for a further 7 minutes. Shake pan to prevent burning. Add this to the fish liquor and bring to boiling point. Beat egg yolks for 2 minutes, add lemon juice and beat 1 minute more. Add a few tablespoons of the hot stock, stir well then pour the whole into the saucepan. Heat through but do not allow to boil. Serve hot garnished with chopped parsley. To serve 6. From "Arab World Cook Book" by Jameela Shaheer middle eastern recipe index christina m k al-sudairy buy the book!