Yield: 4 servings

Measure Ingredient
500 grams Molohia leaves; (or spinach)
1 kilograms Red meat or chicken meat; diced
1 large Onion; finely diced
\N \N Salt and pepper
1 litre Water
30 grams Butter
10 \N Cloves garlic; crushed
30 grams Ground coriander
250 grams Boiled rice
15 millilitres Vinegar mixed with 1 finely-chopped onion
\N \N 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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