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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