Milookhiyya(Egyptian Green Herb Soup)
Yield
servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
stock
|
*
|
| 1 | cup |
spinach
washed, shredded |
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly chopped |
*
|
| 2 | teaspoons |
garlic
finely chopped |
|
| 2 | teaspoons |
coriander
ground |
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
stock
|
*
|
| 237 | ml |
spinach
washed, shredded |
|
| 15 | ml |
tomato paste
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly chopped |
*
|
| 1E+1 | ml |
garlic
finely chopped |
|
| 1E+1 | ml |
coriander
ground |
|
| 3E+1 | ml |
olive oil
|
|
Directions
In a heavy 3 to 4 qt saucepan, bring stock to a boil over high heat.
Stir in the milookhiyya stock, 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 stock 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 stalk is often accompanied by hot cooked rice and sliced boiled chicken or game birds, presented separately on individual plates.
