Ancient Egyptian Melokhia Soup Recipe #14854
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by LikeItLoveIt
35 min | 5 min prep
SERVES 6
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
- Put all the ingredients in a pan with a thick bottom for two hours and let it become broth.
- Cut the little pieces of chicken and/or lamb and put them in the soup.
- Cut the spinach or melokhia in little rips and put them also in the soup.
- Put a little sunflower or olive oil in the baking pan.
- Squeeze the strings garlic in the pan and bake them until they are gold-brown of color.
- Then put the harissa and coriander in it.
- Now put the spicy paste in the soup.
- Always keep mixing.
- Make sure the melokhia or spinach doesn't become overdone.
- Serve it with Turkish bread.
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5 stars