Egyptian Green Soup

• 1 lb molohia leaf (jews mallow or spinach will do)
• 2 lbs chicken meat, diced
• 1 large onion (yellow or red finely diced)
• salt (to taste)
• fresh ground black pepper (to taste)
• 4 1/4 cups cold water
• 2 tablespoons butter
• 10 garlic cloves, crushed
• 2 tablespoons ground coriander
• 2 cups hot cooked long-grain rice, as accompaniment
• 1 tablespoon malt vinegar, accompaniment, mixed with
• 1 white onion, finely chopped
• 1 hot pita bread, cut into triangles, as accompaniment

1. Clean and finely chop the molohia leaves (Egyptians usually use a double-handled metal chopper called a makhrata to do this) and set aside.
2. Leaving the fat on the chicken, combine it in a large pot with the onion, salt, pepper, and 2 cups of the water.
3. Boil the meat until tender, about 20-30 minutes.
4. Remove the meat from the stock and set aside.
5. Add the molohia to the stock and boil for about 5 minutes.
6. Place the butter in a small skillet and briefly fry the garlic and coriander for 1 minute only, without burning.
7. Tip this mixture into the molohia and stock while the stock is still boiling.
8. Be very careful; it may splatter, but it smells fantastic.
9. Serve the soup hot, accompanied by side dishes of the boiled meat, rice, onion-vinegar mix, and pita bread. Allow your guests to make their own selections and combinations.

molohia leaf, chicken meat, onion, salt, fresh ground black pepper, cold water, butter, garlic, ground coriander, rice, malt vinegar, white onion, hot pita bread

Taken from www.food.com/recipe/egyptian-green-soup-228395 (may not work)