Milookhiyya (Egyptian Green Herb Soup)
Submitted by marion.l
Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minMilookhiyya is Egypt’s national soup, the kind of dish that fills kitchens with the warm scent of toasted garlic and makes everyone gather around the table.
The milookhiyya leaves (jute mallow) dissolve into the stock as they simmer, creating this incredibly smooth, slightly viscous texture that coats your spoon. If you can’t find milookhiyya at a Middle Eastern market, spinach works as a stand-in, though the flavor will be a bit different.
The real magic happens at the end when you bloom garlic and coriander in hot olive oil until fragrant, then swirl it into the soup. That sizzle releases all the aromatics and takes the whole pot from good to unforgettable.
Traditionally, Egyptians serve this with fluffy white rice and tender boiled chicken on the side, letting everyone build their own bowl.
Kitchen Tips
- Fresh or dried milookhiyya both work; dried needs to be rehydrated first
- The soup should be thick and silky, not watery (simmer longer if needed)
- Don’t rush the garlic-coriander oil; brown the garlic just until golden for sweet, nutty flavor
- Serve piping hot with lemon wedges for brightness
Ingredients
Directions
In a heavy 3 to 4 quart 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.
Comments
