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Milookhiyya (Egyptian Green Herb Soup)

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      Title: MILOOKHIYYA (EGYPTIAN GREEN HERB SOUP)
 Categories: Soups, Middle east, Egyptian, Vegetables
      Yield: 6 Servings
 
      1 qt Stock
      1 c  Milookhiyya -=OR=- spinach,
           -- washed & shredded
      1 tb Tomato paste
      1 ts 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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