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Print this Recipe    Green Herb Soup

Milookhiyya (Egyptian Green Herb Soup)
Yield: 6 servings

1 quart chicken stock, fresh or canned
1 cup dried milookhiyya, spinach-like Egyptian herb, picked clean and crumbled
1 Tablespoon tomato paste
1 teaspoon salt
black pepper, freshly ground
2 teaspoons garlic, finely chopped
2 teaspoons Ground coriander
2 Tablespoons butter

In a heavy 3 to 4 quart 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, melt the
butter over moderate heat. When the foam has almost subsided, 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 constantly, 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.


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