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Milookhiyya(Egyptian Green Herb Soup)














Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


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
2 tablespoons olive oil


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 8677% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 686mg 29%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 15% Vitamin C 6%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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