Ingredients Jump to Instructions ↓

  1. 500 grams Molohia leaves; (or spinach)

  2. 1 kilograms Red meat or chicken meat; diced

  3. 1 large Onion; finely diced

  4. Salt and pepper

  5. 1 litre Water

  6. 30 grams Butter

  7. 10 Cloves garlic; crushed

  8. 30 grams Ground coriander

  9. 250 grams Boiled rice

  10. 15 millilitres Vinegar mixed with

  11. 1 finely-chopped onion

  12. Hot pitta bread; cut into triangles

Instructions Jump to Ingredients ↑

  1. This thick green soup is one of Egypt's national dishes.

  2. Wash and finely chop the green leaves and set aside. Leave the fat on the meat and combine it in a pot with the diced onion, salt and pepper, and 500ml water. Boil the meat until tender, about 30-40 minutes depending on whether you use red meat or chicken. Remove the meat from the stock and set aside. Add the leaves to the stock and boil for about 5 minutes.

  3. Put the butter into a frying pan and briefly fry the garlic and coriander for one minute without burning. Tip this mixture into the leaves and stock while the stock is still boiling - be careful that you are not splashed with hot liquid.

  4. Serve the soup hot, accompanied by side dishes of the boiled meat, boiled rice, vinegar and onion mix and pitta bread.

  5. Converted by MC_Buster.

  6. Converted by MM_Buster v2.0l.


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