Milookhia (Green Herb Soup)

Milookhia Recipe - Green Herb Soup from Arabia

Region / culture: Arabia | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Milookhia, also known as Green Herb Soup, is a traditional Middle Eastern dish that is packed with flavor and nutrients. This hearty soup is made with fresh or frozen Milookhia leaves, tomato puree, garlic, coriander, and a blend of spices. It is a popular dish in countries like Egypt, Lebanon, and Jordan, where it is often served as a comforting and nutritious meal.

History

Milookhia has been a staple in Middle Eastern cuisine for centuries. The dish is believed to have originated in Egypt, where it was traditionally made with fresh Milookhia leaves that were grown along the Nile River. Over time, the recipe spread to other countries in the region, each adding their own unique twist to the dish. Today, Milookhia is enjoyed by people all over the world for its delicious taste and health benefits.

Ingredients

300 g (10 oz) fresh or frozen Milookhia
1 tbsp tomato puree
1 tsp salt
pinch of black pepper
2 cloves garlic, finely chopped
3 tbsp fresh coriander, finely chopped
2 bay leaves
1 tbsp oil
2 chicken stock cubes
500 ml (18 fl oz) boiling water

How to prepare

Dissolve chicken stock cubes in a medium saucepan, then add 500 ml (18 fl oz) of boiling water.
Add Milookhia, salt, pepper, and tomato puree. Stir well, cover the pan, and simmer for 30 minutes.
Chop the garlic and set it aside. Next, heat oil in a small frying pan and fry the garlic until it turns slightly brown. Then, add in coriander and mix thoroughly for 1 minute.
When the Milookhia is ready, add the bay leaves, fried garlic, and coriander to the pan. Give it a quick stir, cover, and simmer for 10 minutes.

Variations

For a vegetarian version, you can omit the chicken stock cubes and use vegetable broth instead.
You can add diced tomatoes, onions, or bell peppers for extra flavor and texture.
For a spicier kick, you can add a pinch of chili flakes or cayenne pepper.

Cooking Tips & Tricks

When cooking Milookhia, be sure to simmer the soup on low heat to allow the flavors to meld together.

- For a richer flavor, you can use chicken or vegetable broth instead of water.

- To enhance the taste of the soup, you can add a squeeze of lemon juice before serving.

- Milookhia can be served with rice, bread, or grilled meats for a complete meal.

Serving Suggestions

Milookhia can be served hot with a side of rice or bread. You can also garnish it with a dollop of yogurt or a sprinkle of fresh herbs for added flavor.

Cooking Techniques

Be sure to simmer the soup on low heat to allow the flavors to develop.

- Stir the soup occasionally to prevent it from sticking to the bottom of the pan.

- Adjust the seasoning to taste before serving.

Ingredient Substitutions

If you can't find fresh Milookhia leaves, you can use frozen ones instead.

- You can use fresh parsley or mint instead of coriander for a different flavor profile.

- Instead of tomato puree, you can use fresh tomatoes or tomato sauce.

Make Ahead Tips

Milookhia can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

Serve Milookhia in individual bowls and garnish with a drizzle of olive oil, a sprinkle of fresh herbs, or a wedge of lemon for a pop of color.

Pairing Recommendations

Milookhia pairs well with grilled meats, roasted vegetables, or a fresh salad. You can also serve it with a side of hummus, tabbouleh, or falafel for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftover Milookhia in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Milookhia contains about 200 calories per serving, making it a nutritious and satisfying meal option.

Carbohydrates

Milookhia is a low-carb dish, with only about 10 grams of carbohydrates per serving. This makes it a great option for those looking to reduce their carb intake or follow a low-carb diet.

Fats

Milookhia is a low-fat dish, with only about 5 grams of fat per serving. The fat content mainly comes from the oil used for cooking the garlic and coriander.

Proteins

Milookhia is a good source of protein, with about 15 grams per serving. The protein mainly comes from the Milookhia leaves and chicken stock cubes used in the recipe.

Vitamins and minerals

Milookhia is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium. These nutrients are essential for maintaining a healthy immune system, strong bones, and overall well-being.

Alergens

Milookhia may contain allergens such as garlic and chicken stock cubes. If you have allergies to these ingredients, be sure to check the labels and make any necessary substitutions.

Summary

Overall, Milookhia is a nutritious and balanced dish that is low in carbs and fats, high in protein, vitamins, and minerals. It is a healthy option for those looking to enjoy a flavorful and satisfying meal.

Summary

Milookhia is a delicious and nutritious Green Herb Soup that is easy to make and full of flavor. With its blend of fresh herbs, spices, and hearty ingredients, this dish is sure to become a new favorite in your recipe repertoire. Enjoy it as a comforting meal on a cold day or as a light and healthy option any time of year.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Milookhia. It was many years ago, when I was just a young girl living in a small village in Egypt. My grandmother, who was known for her amazing cooking skills, had just returned from a trip to visit some relatives in another village. She brought back with her a handwritten recipe for a traditional dish called Milookhia, a green herb soup that was said to be incredibly delicious and nutritious.

I watched with fascination as my grandmother carefully read through the recipe, her eyes lighting up with excitement. She explained to me that Milookhia was a dish that was popular in many parts of Egypt, especially in the rural areas where fresh herbs were abundant. The main ingredient in the soup was a leafy green herb called molokhia, which was known for its unique flavor and health benefits.

As my grandmother began to gather the ingredients for the Milookhia soup, she told me stories of how she had learned to make the dish from her own mother, who had learned it from her mother before her. She explained that the recipe had been passed down through generations, with each family adding their own twist to make it their own.

I watched in awe as my grandmother expertly chopped onions, garlic, and tomatoes, and sautéed them in a large pot with some olive oil. She then added the molokhia leaves, which had been finely chopped, along with some chicken broth and a few spices. As the soup simmered on the stove, filling the kitchen with a fragrant aroma, my mouth watered in anticipation.

After letting the soup cook for a while, my grandmother ladled it into bowls and served it with a side of fluffy white rice. The first spoonful of Milookhia touched my lips, and I was instantly hooked. The flavors were rich and complex, with a hint of earthiness from the molokhia leaves and a warmth from the spices. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the years, I watched and helped my grandmother make Milookhia countless times. I learned the importance of using fresh ingredients and taking the time to let the flavors meld together. I also learned the significance of sharing food with loved ones, as my grandmother always made sure to invite family and friends over to enjoy a meal together.

As I grew older and started a family of my own, I continued to make Milookhia for my loved ones. I passed down the recipe to my own children, teaching them the importance of preserving our culinary heritage and sharing the joys of food with others. And now, as I sit here reminiscing about those early days in my grandmother's kitchen, I am filled with gratitude for the lessons she passed down to me.

The recipe for Milookhia may have originated in a small village in Egypt, but its flavors and traditions have traveled with me wherever I go. It is a dish that connects me to my past, my family, and my culture, reminding me of the power of food to bring people together and create lasting memories. And for that, I am eternally grateful.