Egyptian Green Soup (Moloukhiya Soup)

This is one of Egypt's favorite meals. Don't worry if you can't find moloukhiya leaves. Just substitute spinach or chard leaves. Moloukhiya are slightly gummy which thickens the soup. You can add a few okra to thicken the soup if using spinach leaves.

• 1 pound fresh or thawed, frozen moloukhiya leaves
• 6 cups chicken stock
• 1 tablespoon tomato paste (optional)
• 1 hot chili pepper, cleaned and chopped (optional)
• 1 bay leaf (optional)
• one small onion, finely chopped (optional)
• Black pepper, to taste
• 2 tablespoons olive oil or butter
• 4 - 6 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 tablespoon fresh coriander leaves (cilantro) or fresh parsley, finely chopped (optional)
• Juice of 1 lemon or 1 teaspoon vinegar (optional)
• Cayenne pepper to taste (optional)

METHOD

Clean moloukhiya leaves (or spinach) . Dry well on a tea towel, and chop as finely as possible.

Over high heat, bring the chicken stock to a near boil in a large pot. Add moloukhiya, stirring well. Add tomato paste, chili pepper, bay leaf, onion (if desired), and black pepper, continuing to stir. Reduce heat and simmer. Simmer for about twenty minutes.

Heat oil (or butter) in a skillet. Using the back of a spoon in a bowl or a mortar and pestle, make a paste of the garlic, coriander, and salt. Cook mixture in oil, stirring constantly, until garlic is slightly browned, about 3 minutes.

After moloukhiya has cooked 20 minutes, stir in garlic mixture with its cooking oil. Add any of the remaining optional ingredients that you like. Simmer, stirring occasionally, just long enough to integrate all the elements.

Taste and adjust seasoning. Traditionally served with boiled chicken and over boiled rice.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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