Egyptian Green Soup

Ingredients:

1 pound (500g) molohia leaves (available from specialty stores) or spinach

Salt

2 tablespoons butter

2 cups hot boiled long-grain white rice, as accompaniment

2 pounds (1 kg) boneless red meat or chicken meat, diced

Freshly ground black pepper

10 cloves garlic, crushed

1 tablespoon malt vinegar mixed with 1 finely chopped white onion, accompaniment

1 large yellow or red onion, finely diced

4-1/4 cups cold water

2 tablespoons ground coriander

Hot pita bread, cut into triangles, as accompaniment

Cooking Instructions:

Clean and finely chop the molohia leaves (Egyptians usually use a double-handled metal chopper called a makhrata to do this) and set aside. Leaving the fat on the meat, combine it in a large pot with the onion, salt, pepper, and 2 cups of the water. Boil the meat until tender, 30 to 40 minutes, depending on whether you are using red meat or chicken. Remove the meat from the stock and set aside. Add the molohia to the stock and boil for about 5 minutes. Place the butter in a small skillet and briefly fry the garlic and coriander for 1 minute only, without burning. Tip this mixture into the molohia and stock while the stock is still boiling. Be very careful; it may splatter, but it smells fantastic. Serve the soup hot, accompanied by sides dishes of the boiled meat, rice, onion-vinegar mix, and pita bread. Allow your guests to make their own selections and combinations.

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