Milookhiyya (egyptian green herb soup) Recipe

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Milookhiyya (egyptian green herb soup)

Artist:	_	Yield:	6
Categories:	Arabic, Egyptian, Middle Eastern, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

1	quart	Stock
1	cup	Milookhiyya -=OR=- spinach
		-- washed & shredded
1	tbsp	Tomato paste
1	tsp	Salt
		Black pepper, freshly ground
2	tsp	Garlic, finely chopped
2	tsp	Ground coriander
2	tbsp	Olive oil

Procedures:

1	In a heavy 3 to 4 qt saucepan, bring stock to a boil over high heat.
2	Stir in the milookhiyya, tomato paste, salt and a few grindings of the pepper and reduce the heat to low.
3	Stirring occasionally, simmer for about 20 minutes, or until the milookhiyya has dissolved and the soup is thick and smooth.
4	With a mortar and pestle or the back of a spoon, mash the garlic and coriander to a smooth paste.
5	In a small skillet, heat the oil over moderate heat.
6	When hot, add the garlic and coriander and, stirring constantly, cook for a minute or two until the garlic is lightly browned.
7	Add the entire contents of the skillet to the soup and, stirring all the time, simmer for 2 or 3 minutes more.
8	Taste for seasoning and serve at once from a heated tureen.
9	In egypt, milookhiyya is often accompanied by hot cooked rice and sliced boiled chicken or game birds, presented separately on individual plates.