Egyptian Green Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean and finely chop the molohia leaves (Egyptians usually use a double-handled metal chopper called a makhrata to do this) and set aside.
  • Leaving the fat on the chicken, combine it in a large pot with the onion, salt, pepper, and 2 cups of the water.
  • Boil the meat until tender, about 20-30 minutes.
  • Remove the meat from the stock and set aside.
  • Add the molohia to the stock and boil for about 5 minutes.
  • Place the butter in a small skillet and briefly fry the garlic and coriander for 1 minute only, without burning.
  • Tip this mixture into the molohia and stock while the stock is still boiling.
  • Be very careful; it may splatter, but it smells fantastic.
  • Serve the soup hot, accompanied by side dishes of the boiled meat, rice, onion-vinegar mix, and pita bread. Allow your guests to make their own selections and combinations.
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