Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Chicken stock; fresh or can 1 ts Salt
1 c Dried milookhiyya; spinach Black pepper; freshly ground
;like egyptian herb, picked 2 ts Garlic; finely chopped
;clean and finely crumbled 2 ts Ground coriander
1 tb Tomato paste 2 tb 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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Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 01-08-95 (1628)

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