Possibly one of the easiest and tastiest soups to make. Served with sliced limes, the soup is usually made daily during Ramadan.

3 chicken pieces 4 tablespoons dry vermicelli 7 cups cold water condensed chicken stock 2 onions

1 tablespoon samen (oil) 1 dried lemon pierced 1 bunch fresh coriander 1 teaspoon cardamom salt & pepper to taste

If condensed chicken stick is not available, use 2 stock cubes, but remember to adjust salt accordinly. Clean and cut chicken into pieces and keep bone intact. Finaly chop the onions and coriander.
Place all ingredients except vermicelli and cardamom in a pot with the water and boil for an hour over a low heat. Brown the vermicelli in oil and add the soup with the cardamom. Cook for a further 10 minutes until vermicelli is soft. Serve hot.

From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari