Milookhiyya (Egyptian Green Herb Soup)

1. 1

   In a heavy 3 to 4 quart saucepan, bring stock to a boil over high heat.

2. 2

   Stir in the milookhiyya, tomato paste, salt and a few grindings of the pepper and reduce the heat to low.

3. 3

   Stirring occasionally, simmer for about 20 minutes, or until the milookhiyya has dissolved and the soup is thick and smooth.

4. 4

   With a mortar and pestle or the back of a spoon, mash the garlic and coriander to a smooth paste.

5. 5

   In a small skillet, heat the oil over moderate heat.

6. 6

   When hot, add the garlic and coriander and, stirring constantly, cook for a minute or two until the garlic is lightly browned.

7. 7

   Add the entire contents of the skillet to the soup and, stirring all the time, simmer for 2 or 3 minutes more.

8. 8

   Taste for seasoning and serve at once from a heated tureen.

9. 9

   In Egypt, milookhiyya is often accompanied by hot cooked rice and sliced boiled chicken or game birds, presented separately on individual plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.