Milookhiyya (egyptian Green Herb Soup)

God’s goodness is but the inclination and resolve of His nature to promote the welfare and happiness of His creatures. This more general attribute of goodness may be manifested in the delay of penal judgment, in which case we speak of God’s longsuffering. God’s goodness as manifested in the restoration of the wretched is what the Bible calls mercy. Likewise, God’s goodness as manifested toward the guilty and undeserving is referred to in Scripture as grace.

Sam Storms

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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