Recipe courtesy of Colette Rossant
Recipe courtesy of Colette Rossant
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Mulukhiyya
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- Level: Easy
- Yield: 8 bowls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 263
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 6 mg
- Sodium
- 610 mg
- Level: Easy
- Yield: 8 bowls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 263
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 6 mg
- Sodium
- 610 mg
Ingredients
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.
