Middle_Eastern
Middle Eastern - Soups and Broths
Mulukhiyah Shorba / Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 100g dried mulukhiyah leaves
- • 1.5 litres chicken stock
- • 6 cloves garlic, minced
- • 1 tsp ground coriander
- • 2 tbsp ghee
- • 1 lemon, juiced
Preparation Steps
1
Phase 1
Bring the chicken stock to a gentle simmer in a large pot.
2
Phase 2
Rinse the dried mulukhiyah, add it to the stock, and simmer 10 minutes without stirring vigorously.
3
Phase 3
Fry the garlic in the ghee with the ground coriander until golden and fragrant.
4
Phase 4
Pour the sizzling garlic mixture into the pot and stir once.
5
Phase 5
Simmer 2 minutes, add the lemon juice, and serve hot over rice.