Shorbet Samak Beid ab Lamouna

Ingredients

• 6 cups fish or chicken bouillon (use 2 fish or chicken bouillon cubes)
• ¼ teaspoon saffron powder or threads or ¼ teaspoon turmeric (optional)
• 2 ounces vermicelli, broken into small pieces, or litde pasta like orzo (they are called lissan al asifour, bird’s tongues, in Arabic)
• 2 pounds skinned fish fillets, or 1½ pounds fillets with ½ pound shrimp and a dozen or so mussels
• 3 eggs
• Juice of 1 to 2 lemons or 3 to 4 tablespoons white wine vinegar
• Salt and pepper
• 1 teaspoon cinnamon to garnish (optional)

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