Ancient Egyptian Melokhia Soup

Ingredients

for the broth

• 1 kg leg of lamb or 1  whole chicken
• 1 1/2 liters water
• salt (as much as you like)
• 2 fine cut onions
• 2 garlic cloves
• 1 1/2 liters water
• pepper (a handful)

for the soup

• 200 g wild spinach
• 2 garlic cloves (squeezed)
• sunflower oil or olive oil
• 1 teaspoon pepper
• 2 teaspoons ground coriander

Directions

1. 1

   Put all the ingredients in a pan with a thick bottom for two hours and let it become broth.

2. 2

   Cut the little pieces of chicken and/or lamb and put them in the soup.

3. 3

   Cut the spinach or melokhia in little rips and put them also in the soup.

4. 4

   Put a little sunflower or olive oil in the baking pan.

5. 5

   Squeeze the strings garlic in the pan and bake them until they are gold-brown of color.

6. 6

   Then put the harissa and coriander in it.

7. 7

   Now put the spicy paste in the soup.

8. 8

   Always keep mixing.

9. 9

   Make sure the melokhia or spinach doesn't become overdone.

10. 10

    Serve it with Turkish bread.