Ancient Egyptian Melokhia Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 kg leg of lamb or 1 whole chicken
• 1 1/2 liters water
• salt (as much as you like)
• 2 fine cut onions
• 2 garlic cloves
• 1 1/2 liters water
• pepper (a handful)
• 200 g wild spinach
• 2 garlic cloves (squeezed)
• sunflower oil or olive oil
• 1 teaspoon pepper
• 2 teaspoons ground coriander

Recipe

• 1 put all the ingredients in a pan with a thick bottom for two hours and let it become broth.
• 2 cut the little pieces of chicken and/or lamb and put them in the soup.
• 3 cut the spinach or melokhia in little rips and put them also in the soup.
• 4 put a little sunflower or olive oil in the baking pan.
• 5 squeeze the strings garlic in the pan and bake them until they are gold-brown of color.
• 6 then put the harissa and coriander in it.
• 7 now put the spicy paste in the soup.
• 8 always keep mixing.
• 9 make sure the melokhia or spinach doesn't become overdone.
• 10 serve it with turkish bread.