| 1 | Crush the dried melokhia leaves. |
| 2 | Put them in a bowl and moisten with a little hot water. |
| 3 | Set aside until they swell and double in bulk. |
| 4 | If the leaves are not brittle enough to crumble, dry them out in a warm oven for a few minutes. |
| 5 | If fresh leaves are being used, wash them thoroughly and cut off the stalks. |
| 6 | Spread the leaves out on a clean cloth to dry. |
| 7 | Chop them finely. |
| 8 | put the stock in a large saucepan (you can use any stock, except pork). |
| 9 | Season with salt and pepper and bring to the boil. |
| 10 | Add the chopped or crumbled leaves and simmer for 10 minutes if the leaves are fresh and for 30 minutes if dry. |
| 11 | meanwhile, prepare the "taklia" or garlic sauce. |
| 12 | Melt the butter in a small frying-pan. |
| 13 | Add the garlic and fry, stirring, until it is golden brown. |
| 14 | Add the coriander and cayenne and cook, stirring, for 2 minutes. |
| 15 | Add the garlic mixture to the soup, cover the pan, and simmer for 3 minutes, stirring occasionally. |
| 16 | Adjust the seasoning and serve. |
| 17 | * "melokhia is a soup made from an egyptian herb similar to spinach. |
| 18 | It is one of the national dishes of egypt. |
| 19 | Melokhia leaves are available dried from greek shops, and occasionally the fresh leaves are available in some markets." if you can"t get melokhia, try this recipe with spinach. |
| 20 | Works for me! |
| 21 | jane grigson (ed).: "the world atlas of food. |
| 22 | A gourmet"s guide to the great regional dishes of the world." typed by heiko ebeling. |
