Ftoutes (Cypriot semolina soup)

Instructions

1. Fry the sliced onion in the olive oil for 5 minutes over low heat, without colouring it.
2. Pour in the stock, bring to the boil and add the semolina in a steady stream, whisking.
3. Cook for 10 minutes over low heat, stirring, until the soup thickens.
4. In a bowl, beat the eggs with the lemon juice.
5. Off the heat, whisk a ladleful of soup into the eggs, then pour everything back into the pan.
6. Stir without letting it boil, then add the lemon zest and chopped mint.
7. Season with salt and pepper and serve immediately.