- 4 cups chicken stock
- 1 Package frozen Malokhiya
- Ground black
- 1 tablespoon clarified butter (ghee)
- 6 cloves garlic, minced
- 1 teaspoon ground coriander
Preparation:Bring chicken stock to a boil in a medium saucepan. Add frozen Maloukhiya and some salt and pepper to taste. Bring back to a boil, reduce heat to low, and simmer for 5 minutes.
In a small saucepan over medium heat, melt clarified butter. Add garlic and coriander and cook, uncovered, until garlic begins to turn color. Stir garlic mixture into the soup, taste, and adjust salt and pepper if necessary.