Milookhiyya (Egyptian Green Herb Soup)
Description
This Middle-Eastern soup features Stock, Milookhiyya -=OR=- spinach, . The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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washed & shredded 1 tb Tomato paste 1 ts Salt Black pepper, freshly ground 2 ts Garlic, finely chopped 2 ts Ground coriander 2 tb Olive oil In a heavy 3 to 4 qt saucepan, bring stock to a
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boil over high
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heat .
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Stir in the milookhiyya, tomato paste, salt and a few grindings of the pepper and
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reduce the
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heat to low.
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Stirring occasionally,
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simmer for about 20 minutes, or until the milookhiyya has dissolved and the soup is thick and smooth.
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With a mortar and pestle or the back of a spoon, mash the garlic and coriander to a smooth paste.
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In a small skillet, heat the oil over moderate heat.
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When hot,
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add the garlic and coriander and, stirring constantly,
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cook for a minute or two until the garlic is lightly browned.
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Add the entire contents of the skillet to the soup and, stirring all the time,
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simmer for 2 or 3 minutes more.
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Taste for seasoning and serve at once from a heated tureen.
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In Egypt, milookhiyya is often accompanied by hot cooked rice and sliced boiled chicken or game birds, presented separately on individual plates
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 12.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2100.0mg88%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, egyptian, green, herb, middle-eastern, milookhiyya, simmering, soup, spinach, stock, title, vegan, vegetables
