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