Melokhia - {ancient Egyptian Mallow Soup}
soups/stews
1/2 pound raw lamb or chicken
2 onions; chopped small
3 garlic cloves; crushed
Salt; to taste
Freshly-ground black pepper; to taste
6 cups water
3 ounces dried melokhia leaves; crushed in hands
(or substitute spinach, chard, or b
greens mixed with parsley)
6 large garlic cloves
2 tablespoons olive oil
2 tablespoons coriander
1/2 teaspoon cayenne
=== GARNISH ===
3 onions; thinly sliced,
and soaked in
2 tablespoons vinegar
Boil the meat, onion, garlic, salt, and pepper in 6 cups of water --
skimming, then simmering for 2 hours. Remove the meat, chop fine, and
reserve. Strain the stock.
Bring the stock back to a boil. Crush the leaves between your hands into
the stock, reduce heat, and simmer for 20 minutes.
Meanwhile, crush the remaining garlic with some salt, then fry it in the
oil until it is golden. Stir in the coriander and cayenne. Set aside
until the leaves are cooked.
When ready to serve, return the meat to the pot, stir in the spices, and
let simmer for a few minutes. Ladle into bowls and serve immediately --
and pass the onions soaked in vinegar on the side.
Serve hot to 4 to 6 people, if they like it.
Comments: Portrayed in Pharonic tomb paintings and still the staple of the
Egyptian people, this soup is probably for curiosity seekers only.
Melokhia is a member of the mallow family, and it cooks up into something
pretty slimy that, to a non-cognoscenti, looks a lot like the dark green of
pond scum. Worse, what you thought would be the saving grace of the
cayenne only serves to give you a nasty bite in the back of the throat once
you get a mouthful down -- and you're left, dazed, with bad breath. As
you can tell, not my favorite. I was able to find the dried melokhia
leaves at a local market. Maybe I should have tried alternatives with
fresh spinach, chard, or beet greens mixed with parsley. Anyway, here it
is for you brave ones out there.
Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong
S(Formatted for MC5):
"02-02-2000 by Joe Comiskey - jcomiskey@krypto.
- - - - - - - - - - - - - - - - - - -
Per serving: 124 Calories (kcal); 7g Total Fat; (48% calories from fat); 2g
Protein; 15g Carbohydrate; 0mg Cholesterol; 16mg Sodium
Food Exchanges: 0 Grain(Starch)
1/2 Fat; 0 Other Carbohydrates
NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 4 servings
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