Melokhia (egyptian herb soup)
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Melokhia (egyptian herb soup)
  Egyptian    Soups    Vegetarian    Herbs  
Last updated 6/12/2012 1:02:49 AM. Recipe ID 26462. Report a problem with this recipe.
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      Title: Melokhia (egyptian herb soup)
 Categories: Soups, Egyptian, Vegetarian
      Yield: 6 Servings
    125 g  Dried melokhia leaves -=OR=-
      1 kg Fresh melokhia leaves*
  1 1/2 l  Strong stock
           Black pepper
     25 g  Olive oil
      3 ea Garlic cloves, crushed
      1 tb Ground coriander
    1/2 ts Cayenne pepper
  Crush the dried Melokhia leaves. Put them in a bowl and moisten with a
  little hot water. Set aside until they swell and double in bulk. If
  the leaves are not brittle enough to crumble, dry them out in a warm
  oven for a few minutes. If fresh leaves are being used, wash them
  thoroughly and cut off the stalks. Spread the leaves out on a clean
  cloth to dry. Chop them finely.
  Put the stock in a large saucepan (you can use any stock, except
  pork). Season with salt and pepper and bring to the boil. Add the
  chopped or crumbled leaves and simmer for 10 minutes if the leaves
  are fresh and for 30 minutes if dry.
  Meanwhile, prepare the "Taklia" or garlic sauce. Melt the butter in a
  small frying-pan. Add the garlic and fry, stirring, until it is
  golden brown. Add the coriander and cayenne and cook, stirring, for 2
  minutes. Add the garlic mixture to the soup, cover the pan, and
  simmer for 3 minutes, stirring occasionally. Adjust the seasoning and
  * "Melokhia is a soup made from an Egyptian herb similar to spinach.
  It is one of the national dishes of Egypt. Melokhia leaves are
  available dried from Greek shops, and occasionally the fresh leaves
  are available in some markets." If you can't get Melokhia, try this
  recipe with spinach. Works for me!
  Jane Grigson (ed.): "The World Atlas of Food. A Gourmet's Guide to the
  Great Regional Dishes of the World."  Typed by Heiko Ebeling.

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Recipe ID 26462 (Apr 03, 2005)

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