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Egyptian chicken soup
- 2 tablespoons olive oil
- 2 tablespoons corn flour
- 1 teaspoon ground red pepper
- 1 cup milk
- 1 piece of chicken (sliced)
- 1 cup of boiled corn
- Butter
- Corn flour and cook until they begin to color
- Add to hot milk
- Boil the chicken pieces and tease
- Add boiled corn
- Sauté the pepper in butter
- Sprinkle over the soup and serve
- Bon Appetit
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