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Description Edit

Ingredients Edit

Directions Edit

  1. fry the onions until brown, but not burnt and keep separate
  2. gently cook the garlic in the butter on a slow heat for a minute or so without browning it.
  3. add the flour and blend to a past
  4. add the yogurt one or two spoons at a time and blend gently (you may have to increase the heat a little) until all the yogurt is mixed. at this stage I had to use an egg whisk to beat the lumps out).
  5. add a little of the chicken stock and all of the onions (you can keep some for garnish if you want)
  6. keep stirring and add the rest of the stock
  7. simmer for about 5 mins. and stir occasionally
  8. add salt and pepper and simmer for 5 or so more mins. (if it gets too thick add more stock or a little water).
  9. turn heat off an let it rest for 5 mins. or so (if you can wait that long)
  10. bil hana wil shefa
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