| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
A, Taste, Of, Africa |
4 |
servings |
INGREDIENTS
| 500 |
g |
Molohia leaves; (or spinach) |
| 1 |
kg |
Red meat or chicken meat; diced |
| 1 |
lg |
Onion; finely diced |
|
|
Salt and pepper |
| 1 |
l |
Water |
| 30 |
g |
Butter |
| 10 |
|
Cloves garlic; crushed |
| 30 |
g |
Ground coriander |
| 250 |
g |
Boiled rice |
| 15 |
ml |
Vinegar mixed with 1 finely-chopped onion |
|
|
Hot pitta bread; cut into triangles |
INSTRUCTIONS
This thick green soup is one of Egypt's national dishes.
Wash and finely chop the green leaves and set aside. Leave the fat on the
meat and combine it in a pot with the diced onion, salt and pepper, and
500ml water. Boil the meat until tender, about 30-40 minutes depending on
whether you use red meat or chicken. Remove the meat from the stock and set
aside. Add the leaves to the stock and boil for about 5 minutes.
Put the butter into a frying pan and briefly fry the garlic and coriander
for one minute without burning. Tip this mixture into the leaves and stock
while the stock is still boiling - be careful that you are not splashed
with hot liquid.
Serve the soup hot, accompanied by side dishes of the boiled meat, boiled
rice, vinegar and onion mix and pitta bread.
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