Mulukhiyya

Yield:
8 bowls
Level:
Easy
Ingredients
  • 5 cups chicken stock
  • 2 (1) pound packages mulukhiyya
  • 3 tablespoons olive oil
  • 4 minced garlic cloves
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • Juice of two lemons
  • Salt and pepper to taste
  • 1 cup cooked long-grain rice
Directions

Bring the chicken stock to boil in a saucepan. Add the mulukhiyya, reduce the heat, and simmer for 5 to 10 minutes to dissolve the herb. Heat the olive oil in a small skillet over medium heat. Add garlic cloves and cook for 2 minutes to 3 minutes, then add the mixture to the stock. Stir in coriander and cumin, cook for 2 minutes, then add the mixture to the stock. Stir in the juice of the lemon and salt and pepper to taste. Simmer the soup for 8 minutes. Divide the cooked rice among 8 bowls, ladle the soup over the rice and serve.


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