*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Middle east
                 Egyptian                         Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       qt           Stock
    1       c            Milookhiyya -ÿÿspinach,
                         -- washed & shredded
    1       tb           Tomato paste
    1       t            Salt
                         Black pepper, freshly ground
    2       ts           Garlic, finely chopped
    2       ts           Ground coriander
    2       tb           Olive oil
   In a heavy 3 to 4 qt saucepan, bring stock to a boil
   over high heat. 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, heat the oil over moderate heat.  When
   hot, 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 all the time, simmer
   for 2 or 3 minutes more. Taste for seasoning and serve
   at once from a heated tureen.  In Egypt, milookhiyya
   is often accompanied by hot cooked rice and sliced
   boiled chicken or game birds, presented separately on
   individual plates.
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