|500 grams||Molohia leaves; (or spinach)|
|1 kilograms||Red meat or chicken meat; diced|
|1 large||Onion; finely diced|
|Salt and pepper|
|10||Cloves garlic; crushed|
|30 grams||Ground coriander|
|250 grams||Boiled rice|
|15 millilitres||Vinegar mixed with 1 finely-chopped onion|
|Hot pitta bread; cut into triangles|
This thick green soup is one of Egypt's national dishes.
Wash and finely chop the green leaves and set aside. Leave the fat on the meat and combine it in a pot with the diced onion, salt and pepper, and 500ml water. Boil the meat until tender, about 30-40 minutes depending on whether you use red meat or chicken. Remove the meat from the stock and set aside. Add the leaves to the stock and boil for about 5 minutes.
Put the butter into a frying pan and briefly fry the garlic and coriander for one minute without burning. Tip this mixture into the leaves and stock while the stock is still boiling - be careful that you are not splashed with hot liquid.
Serve the soup hot, accompanied by side dishes of the boiled meat, boiled rice, vinegar and onion mix and pitta bread.
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