Milookhiyya (egyptian Green Herb Soup)

Christ has ascended upon high. Think you He would have returned thither with unexpiated sin red upon His garments? Do you suppose He would have ascended to the rest and to the reward of an accomplished work? What! sit at his Father’s right hand to be crowned for doing nothing, and rest until His adversaries are made his footstool, when He has not performed his Father’s will! Absurd! Impossible! His ascension in stately pomp, amidst the acclamations of angels, to the enjoyment of His Father’s continued smile, is the sure proof that the work is complete.

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Egyptian	Egyptian, Middle east, Soups, Vegetables	6	Servings

INGREDIENTS

1	qt	Stock
1	c	Milookhiyya -=OR=- spinach
		washed & shredded
1	T	Tomato paste
1	t	Salt
		Black pepper, freshly ground
2	t	Garlic, finely chopped
2	t	Ground coriander
2	T	Olive oil

INSTRUCTIONS

In a heavy 3 to 4 qt 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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