1 qt Stock
1 c  Milookhiyya -=OR=- spinach,
-- washed & shredded
1 tb Tomato paste
1 ts Salt
Black pepper, freshly ground
2 ts Garlic, finely chopped
2 ts Ground coriander
2 tb Olive oil

In a heavy 3 to 4 qt saucepan, bring stock to a boil
over high heat. Stir in the milookhiyya, tomato paste,
salt and a few grindings of the pepper and reduce the
heat to low. Stirring occasionally, simmer for about
20 minutes, or until the milookhiyya has dissolved and
the soup is thick and smooth.
With a mortar and pestle or the back of a spoon, mash
the garlic and coriander to a smooth paste. In a
small skillet, heat the oil over moderate heat. When
hot, add the garlic and coriander and, stirring
constantly, cook for a minute or two until the garlic
is lightly browned. Add the entire contents of the
skillet to the soup and, stirring all the time, simmer
for 2 or 3 minutes more. Taste for seasoning and serve
at once from a heated tureen. In Egypt, milookhiyya
is often accompanied by hot cooked rice and sliced
boiled chicken or game birds, presented separately on
individual plates.