SOUPSONG HAS GONE HARDCOPY!
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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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This soup doesn't sound very prepossessing, but it packs a punch. Not only is it traditional for breaking the fast at iftar during Ramadan, but its very tradition stems from the fact that Mohammed himself ended his daily prescribed fast in Ramadan with dates, water, and often this kind of barley broth, called talbina or tirbiyali. It's smooth, tangy, thick and rich--just the thing to slake one's thirst and settle the stomach for the prayers ahead. Serve hot to 4 to break the Ramadan fast.

• 4 Tablespoons barley flour
• 1 Tablespoon fresh lemon juice
• 1 egg
• 4 cups rich meat broth (beef or lamb)
• salt and pepper to taste

Mix the barley flour, lemon, and egg. Whisk into the lukewarm meat broth, then whisk constantly while bringing to a boil, to thicken. Season to taste with salt and pepper. Ladle into bowls and serve immediately.