Milookhiyya (Egyptian Green Herb Soup)

MILOOKHIYYA (EGYPTIAN GREEN HERB SOUP)

6 Preparation Time :

Categories : Soups Middle east

Egyptian Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

1 qt Stock

1 c Milookhiyya -ÿÿspinach,

-- washed & shredded

1 tb Tomato paste

1 t Salt

Black pepper, freshly ground

2 ts Garlic, finely chopped

2 ts Ground coriander

2 tb Olive oil

3 to 4 qt saucepan, bring stock to a boil

over high heat. Stir in the milookhiyya, tomato paste,

salt and a few grindings of the pepper and reduce the

heat to low. Stirring occasionally, simmer for about 20 minutes, or until the milookhiyya has dissolved and the soup is thick and smooth.

With a mortar and pestle or the back of a spoon, mash

the garlic and coriander to a smooth paste. In a

small skillet, heat the oil over moderate heat. When

hot, add the garlic and coriander and, stirring

constantly, cook for a minute or two until the garlic

is lightly browned. Add the entire contents of the

skillet to the soup and, stirring all the time, simmer

for 2 or 3 minutes more. Taste for seasoning and serve

at once from a heated tureen. In Egypt, milookhiyya

is often accompanied by hot cooked rice and sliced

boiled chicken or game birds, presented separately on

individual plates. - - - - - - - - - - - - - - - - - -