EGYP­TIAN SOUP/MALUCHIA

The Jerusalem Post Magazine - - FOOD -

This soup is al­most like a stew. It is very pop­u­lar among Jewish and non-Jewish Egyp­tian fam­i­lies. It can be made with a beef or chicken base and is very thick and nour­ish­ing. It’s cus­tom­ary to serve it with white rice.

Makes 6-8 serv­ings Soup:

2 large onions

6-8 chicken wings or thighs

1-2 beef bones

2 liters wa­ter

½ kg. maluchia leaves (re­move stems, rinse, and dry well. You can buy them al­ready pre­pared, known as matfa)

Ravicha-Ta’aliya:

¼ cup olive oil

1 head of gar­lic, crushed

1 heap­ing Tbsp. ground co­rian­der 1 Tbsp. cumin

½ tsp. turmeric

Salt and pep­per, to taste

Ad­di­tions for soup:

3 toma­toes, crushed well, or 2 Tbsp.

tomato paste

1-2 tsp. le­mon juice

Salt and pep­per, to taste

Add all of the soup in­gre­di­ents to a large pot and cook for 40 min­utes. Re­move the onions and trans­fer to a blender. Add one cup of the soup to the maluchia and stir un­til mixed well. Pour maluchia mix­ture into soup and mix well. Con­tinue cooking on low.

At the same time, pre­pare the Ravicha-Ta’aliya. Heat the oil in a pan and then add the gar­lic, co­rian­der, cumin, turmeric, salt and pep­per. Sauté for 2 min­utes. Take care not to let gar­lic burn.

Pour into the soup and mix well. Cook for an­other 10 min­utes over a low flame. Add the toma­toes or tomato paste, mix and then add le­mon juice, salt and pep­per. Bring to a boil and ad­just sea­son­ings. Serve with white rice.

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