It’s a fairly straightforward recipe but does require some care when you are tempering the eggs, so they don’t curdle. Go slowly the first time you make it to avoid any errors, and after you’ve added the eggs try to ensure the soup doesn’t come to a boil as that’s what can make it split. Even if you are reheating portions, keep the saucepan over low heat and warm it gently.
About “Ripe Figs”
“Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus” is the third cookbook written by Yasmin Khan, an author and activist based in London. Her book focuses on the Eastern Mediterranean where recipes traveled with people from one great journey to the next. She documents the recipes, ingredients, and pathways of people from the Ottoman Empire to today’s refugee population. She dedicates the book to the migrants.
More Recipes by Yasmin Khan
Dakos Salad Turkish Braised Green Beans Halloumi Saganaki
Don’t pour in too much hot broth too quickly, or you’ll end up with scrambled eggs. Increase to a steady stream once you are halfway through, still whisking, until you’ve incorporated all of it. Slowly drizzle the mixture back into the saucepan, whisking the soup constantly as you do so and incorporating it slowly.
