Mother's cumin soup

Cook cumin, onion in 1,5 l salty water, for about 10 minutes. Strain after that.

Heat the oil and add the flour, mixing until it becomes a homogenous paste, cook it on small heat about 5 minutes, it has to stay light in color. Pour gradually unto it the strained cumin soup, mix well so it won't have clumps. Cook it about 5 minutes.

Beat an egg. Take the soup from the heat, stirr in the beaten egg in the hot piping soup.

Serve with a sprincle of parsley and a slice - or two - of bread.