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Milookhiyya (Egyptische groene kruidensoep)
1 quart kipbouillon, fresh or can

1 cup dried milookhiyya (spinazie-like Egyptian herb), picked clean and finely crumbled

1 eetlepel tomatenpuree

1 teaspoon zout

black peper, freshly gemalen

2 teaspoons knoflook, finely chopped

2 teaspoons gemalen coriander

2 eetlepels boter
  • Omschrijving recept: Soepen; Egyptisch
  • Aantal Porties: 6
  • Bron: Arielles Recipe Archives

Bereiding

In a heavy 3 to 4 quart sauspan, bring bouillon to a boil over high heat. Stir in the milookhiyya, tomatenpuree, zout and a few maalings of the peper and reduce the heat to low. Stirring occasionally, simmer for about 20 minutes, or until the milookhiyya has dissolved and the soup is thick and smooth.

With a mortar and pestle or the back of a spoon, mash the knoflook and coriander to a smooth paste.

In a small skillet, melt the boter over moderate heat. When the foam has almost subsided, add the knoflook and coriander and, stirring constantly, cook for a minute or two until the knoflook is lightly browned.

Add the entire contents of the skillet to the soup and, stirring constantly, simmer for 2 or 3 minutes more. Taste for seasoning and serve at once from a heated tureen.

Notities

In Egypt, milookhiyya is often accompanied by hot cooked rijst and in plakjes boiled kip or game birds, presented separately on individual plates.