Chikhirtma

Poach the whole chicken in salted water for forty-five minutes until tender, then remove the chicken and strain the broth clean.

Shred the chicken meat and set aside, then saute diced onions in butter until deeply golden and caramelized in a separate pot.

Sprinkle flour over the onions, stir for two minutes, then gradually add the strained chicken broth while whisking to avoid lumps.

Simmer the enriched broth for ten minutes, then add coriander, fenugreek, saffron, and the shredded chicken meat.

Beat egg yolks with lemon juice and vinegar, temper with hot broth, then stir back into the soup gently without letting it boil.

Serve immediately in bowls with a generous handful of fresh cilantro and an extra squeeze of lemon for those who like it tart.