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MILOOKHIYYA (EGYPTIAN GREEN HERB SOUP) - RecipeArchives

This MILOOKHIYYA (EGYPTIAN GREEN HERB SOUP) - Arielle'sRecipeArchives recipe uses Chicken Stock, Dried Milookhiyya, Tomato Paste, Salt Black Pepper Freshly Ground, and Garlic. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 qt
• 1 cup
• 1 tbsp
• 1 tsp
• 2 tsp
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   (spinach-like Egyptian herb), picked clean and finely crumbled

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   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.

7. 7

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

8. 8

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

9. 9

   Nutr. Assoc.: 0 0 0 0 0 0 0 0