Title: M'loukhia (Green Soup)
Categories: Soup Jewish Israel Egypt Poultry
Yield: 6 Servings

1	tb	Corn oil
1	sm	Head (6 cloves) garlic; peeled and ground
1	tb	Ground coriander
8	c	Homemade chicken broth
1 1/2	c	Powdered m'loukhia, OR
1	c	Fresh leaves, ground (see NOTE: below)
1	ts	Salt
1		Whole fresh hot red chili (opt)

This is popular in Egypt and especially with Jews. Fresh m'loukhia leaves have a more refreshing flavor and should be used when available. Otherwise dried leaves or powder is acceptable.

1. In a skillet, heat oil and stir-fry garlic and coriander over moderate heat for 1 to 2 minutes, or until golden. 2. In a pan, bring chicken broth to a boil over moderate heat. Add the m'loukhia, salt, and chili, if desired. Stir-fry seasoning. Simmer for 10 minutes, stirring frequently. Serve hot with white rice, adding as much rice as wanted to soup bowl. The chicken parts used to prepared broth are served as a side dish to soup.

NOTE: M'loukhia (Corchorus olitorius): Also know as Jew's mallow or tossa jute. The plant grows from Egypt to Japan but mostly in India and Bangladesh. Jute (burlap) is derived from stems of mature plant. The green leaves, fresh or dried, are used in soups and stews in Egypt and Tunsia.

VARIATION: You may substitute a 4-1/2 pound duck for chicken used in making broth. Remove as much skin and fat as possible since American duck as very fat. Prepare a conventional duck broth with meat. Refrigerate overnight and remove congealed fat. Prepare and serve the m'loukhia as above.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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