Ingredients

1 qt chicken stock, fresh or can
1 c milookhiyya*, Dried
1 T tomato paste
1 t salt
black pepper, freshly ground
2 t garlic, finely chopped
2 t coriander, Ground
2 T butter

Cooking Instructions

* (spinach-like Egyptian herb), picked clean and finely crumbled
In a heavy 3 to 4 quart saucepan, bring stock to a boil over highheat. Stir in the milookhiyya, tomato paste, salt and a few grindings of the pepper 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 garlic and coriander to a smooth paste. In a small skillet, melt the butter over moderate heat. When the foam has almost subsided, add the garlic and coriander and, stirring constantly, cook for a minute or two until the garlic 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.
 
 
 "Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)