Ingredients for Ancient Egyptian Melokhia Soup
- Leg Of Lamb
- Water
- Salt, to taste
- 1 large onion, chopped
- 4 garlic cloves, minced
- Pepper, to taste
- Spinach
- 2 tablespoons vegetable oil
- 1 teaspoon ground coriander
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ancient Egyptian Melokhia Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ancient Egyptian Melokhia Soup
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the ground coriander and cumin, and cook for 30 seconds more, stirring constantly, until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the rice and salt and pepper. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is almost cooked.
- Add the jute leaves (if using fresh, remove any tough stems) and lemon juice. Stir well and continue to simmer for another 10-15 minutes, or until the jute leaves are tender and the soup has thickened slightly.
- Taste and adjust seasoning as needed. Add more salt, pepper, or lemon juice to your liking.
- Serve hot, garnished with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
48g
Carbs
1g
