Mulukhiyya

• 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

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

chicken stock, mulukhiyya, olive oil, garlic, ground coriander, ground cumin, lemons, salt, rice

Taken from www.foodnetwork.com/recipes/mulukhiyya-recipe.html (may not work)