{"id":282,"date":"2026-02-22T19:30:26","date_gmt":"2026-02-22T19:30:26","guid":{"rendered":"https:\/\/recipes4thecook.com\/milookhiyya-egyptian-green-herb-soup"},"modified":"2026-02-22T19:30:26","modified_gmt":"2026-02-22T19:30:26","slug":"milookhiyya-egyptian-green-herb-soup","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/soup\/blog\/2026\/02\/22\/milookhiyya-egyptian-green-herb-soup\/","title":{"rendered":"Milookhiyya (Egyptian Green Herb Soup)"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1 qt chicken stock, fresh or can<br \/>\n1 c milookhiyya*, Dried<br \/>\n1 T tomato paste<br \/>\n1 t salt<br \/>\nblack pepper, freshly ground<br \/>\n2 t garlic, finely chopped<br \/>\n2 t coriander, Ground<br \/>\n2 T butter<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>* (spinach-like  Egyptian herb), picked clean and finely crumbled<br \/>\nIn 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.<br \/>\nWith 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.<br \/>&nbsp;<br \/>&nbsp;<br \/>&nbsp;Jesus answered and said to him, &quot;Truly, truly, I say to you, unless one is born again he cannot see the kingdom of God.&quot; (John 3:3)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soup<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/soup\/blog\/2026\/02\/22\/milookhiyya-egyptian-green-herb-soup\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-282","post","type-post","status-publish","format-standard","hentry","category-soup"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/posts\/282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/comments?post=282"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/posts\/282\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/media?parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/categories?post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/tags?post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}