Ancient Egyptian Melokhia Soup Recipe

Name: Ancient Egyptian Melokhia Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the broth; 1 kg leg of lamb or 1 whole chicken; 1 1/2 liters water; salt (as much as you like); 2 fine cut onions; 2 garlic cloves; 1 1/2 liters water; pepper (a handful); for the soup; 200 g wild spinach; 2 garlic cloves (squeezed); sunflower oil or olive oil; 1 teaspoon pepper; 2 teaspoons ground coriander

Servings: persons

for the broth
1 kg leg of lamb or 1 whole chicken
1 1/2 liters water
salt (as much as you like)
2 fine cut onions
2 garlic cloves
1 1/2 liters water
pepper (a handful)
for the soup
200 g wild spinach
2 garlic cloves (squeezed)
sunflower oil or olive oil
1 teaspoon pepper
2 teaspoons ground coriander

1
Put all the ingredients in a pan with a thick bottom for two hours and let it become broth.
2
Cut the little pieces of chicken and/or lamb and put them in the soup.
3
Cut the spinach or melokhia in little rips and put them also in the soup.
4
Put a little sunflower or olive oil in the baking pan.
5
Squeeze the strings garlic in the pan and bake them until they are gold-brown of color.
6
Then put the harissa and coriander in it.
7
Now put the spicy paste in the soup.
8
Always keep mixing.
9
Make sure the melokhia or spinach doesn't become overdone.
10
Serve it with Turkish bread.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: for the broth, 1 kg leg of lamb or 1 whole chicken, 1 1/2 liters water, salt (as much as you like), and more.

Yes, Ancient Egyptian Melokhia Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancient Egyptian Melokhia Soup

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