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Milookhiyya (Egyptian Green Herb Soup)


A hearty and delicious soup made with milookhiyya and a variety of spices.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


1 quart stock
1 cup milookhiyya
or spinach, washed & shredded
1 tablespoon tomato paste
1 teaspoon salt
1 x black pepper
freshly ground
2 teaspoons garlic
finely chopped
2 teaspoons coriander
2 tablespoons olive oil


In a heavy 3 to 4 quart 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 5679% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 453mg 19%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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