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Egyptian Spinach Basic
Ingredients
- 2 cups or a bunch of chopped Egyptian Spinach leaves
- 4-5 cups chicken stock
- 2-3 tab olive oil
- 6-8 garlic cloves
- 1-2 tab ground coriander
- Salt to taste
- Optional: chicken pieces or shredded chicken
Procedure
- Wash and finely chop the Egyptian Spinach leaves
- Bring the chicken stock to a simmer
- Add the leaves to the simmering chicken stock
- In a separate pan saute the chopped garlic, add the coriander until fragrant
- Add this to the chicken stock & spinach pot
- Simmer for about 10-15 minutes. Do not overcook can become too slimy
- Season with salt to taste
Serving
Serve over white rice, pour over bread, as a standalone soup with a squeeze of lemon juice.
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