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Ingredients
- 500 gm Molohia leaves, (or possibly spinach)
- 1 kg Red meat or possibly chicken meat, diced
- 1 lrg Onion, finely diced
- Â Â Salt and pepper
- 1 lt Water
- 30 gm Butter
- 10 x Cloves garlic, crushed
- 30 gm Grnd coriander
- 250 gm Boiled rice
- 15 ml Vinegar mixed with 1 finely-minced onion
- Â Â Warm pitta bread, cut into triangles
Directions
- This thick green soup is one of Egypt's national dishes.
- Wash and finely chop the green leaves and set aside. Leave the fat on the meat and combine it in a pot with the diced onion, salt and pepper, and 500ml water. Boil the meat till tender, about 30-40 min depending on whether you use red meat or possibly chicken. Remove the meat from the stock and set aside. Add in the leaves to the stock and boil for about 5 min.
- Put the butter into a frying pan and briefly fry the garlic and coriander for one minute without burning. Tip this mix into the leaves and stock while the stock is still boiling - be careful which you are not splashed with warm liquid.
- Serve the soup warm, accompanied by side dishes of the boiled meat, boiled rice, vinegar and onion mix and pitta bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 69 | 21% |
| Total Fat 7.89g | 10% |
| Saturated Fat 4.06g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 62mg | 3% |
| Potassium 247mg | 7% |
| Total Carbs 59.44g | 16% |
| Dietary Fiber 4.7g | 16% |
| Sugars 1.59g | 1% |
| Protein 6.23g | 10% |
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