EGYPTIAN SOUP/MALUCHIA

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.