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Classic Garlic Finely Chopped Milookhiyya

Make Milookhiyya at home with Tomato Paste, Salt, Garlic Finely Chopped, and Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tsp
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   In a heavy 3 to 4 quart saucepan, bring stock to a boil over high heat.

2. 2

   Stir in the milookhiyya, tomato paste, salt and a few grindings of the pepper and reduce the heat to low.

3. 3

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

4. 4

   In a small skillet, melt the butter over moderate heat.

5. 5

   When the foam has almost subsided, add the garlic and coriander and, stirring constantly, cook for a minute or two until the garlic is lightly browned.

6. 6

   Add the entire contents of the skillet to the soup and, stirring constantly, simmer for 2 or 3 minutes more.

7. 7

   Taste for seasoning and serve at once from a heated tureen.