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Egyptian Green Herb Soup
Melokhia is a popular soup that dates back to the time of the pyramids. Known in English as Spanish
okra, melokhia is a green, leafy vegetable with a wonderful aroma. In the West, a dried or frozen
variety is available in Middle Eastern specialty shops, but fresh spinach is a good substitute.
المقادير
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4 oz. dried melokhia or 2 lb. fresh |
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spinach, finely chopped |
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6 to 8 c. chicken stock |
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4 cloves garlic |
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1/4 tsp. salt |
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2 tbsp. melted butter or margarine |
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1 tsp. ground coriander |
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pinch of cayenne pepper |
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طريقه التحضير |
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Crumble dried melokhia in a bowl and cover it with warm water. Let it sit for 30 minutes. If using fresh spinach, chop into fine pieces. |
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Bring chicken stock to a boil in a large saucepan or stockpot. |
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Add melokhia or chopped spinach and reduce heat to a simmer. Cook melokhia for 30 minutes. If using fresh spinach, cook for 15 minutes, stirring occasionally. |
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Put garlic through a garlic press and mix with salt in a small bowl. |
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Heat butter or margarine in a small pan. When melted, add garlic and gently fry until garlic is browned. |
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Add coriander and cayenne pepper to garlic and stir well. |
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Add garlic mixture to broth and stir well. Heat to near boiling, then remove from heat and serve. |
Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 4 to 6 |
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تعلقيقات المستخدمين
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