Mulukhiyya

Recipe Ingredients

5 cups	1185ml	Chicken stock
2		Mulukhiyya - (16 oz ea)
3 tablespoons	45ml	Olive oil
4		Garlic cloves - minced
2 tablespoons	30ml	Ground coriander
1 tablespoon	15ml	Ground cumin
		Juice of two lemons
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	160g / 5.6oz	Cooked long-grain rice

Recipe Instructions

Bring the chicken stock to boil in a saucepan. Add the mulukhiyya, reduce the heat, and simmer for 5 to 10 minutes to dissolve the herb.

Heat the olive oil in a small skillet over medium heat. Add garlic cloves and cook for 2 minutes to 3 minutes. Stir in coriander and cumin, cook for 2 minutes, then add the mixture to the stock. Stir in the juice of the lemon and salt and pepper to taste. Simmer the soup for 8 minutes.

Divide the cooked rice among 8 bowls, ladle the soup over the rice and serve.

This recipe yields 8 bowls.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9486) - from the TV FOOD - NETWORK

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