This easy Egyptian soup is a tradition passed down through generations. The recipe includes pickled onions, molokhia, and tasha, for a hearty and richly flavored dish. Serve this comforting soup with warmed pita or vermicelli rice for a complete meal.

Dinner

Lunch

Soup

Egyptian Soup

seriouseats.com

Recipe Options

Ingredients

Servings: 4

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For The Pickled Onions

1 tablespoon (15ml) distilled white vinegar

3 tablespoons (45ml) fresh lemon juice from 1 large lemon1 medium red onion (about 8 ounces; 226g), thinly sliced

For The Molokhia

2 to 2 1/2 cups (240 to 360ml) homemade chicken stock or store-bought low-sodium chicken broth, see notes14 ounces (400g) frozen minced molokhia, fully defrosted (see notes)

2 tablespoons (7g) minced fresh cilantro leaves and tender stems, optional

1 medium clove garlic, minced (about 1 teaspoon)

1 medium tomato (4 ounces; 113g), grated, optional

Kosher salt

Freshly ground black pepper

For The Tasha

6 medium cloves garlic (30g), minced1 1/2 teaspoons coriander seeds1/4 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch2 tablespoons ghee (about 1 ounce; 28g) To Serve (Optional): Warmed pitaVermicelli rice

Steps

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Nutrition Facts

Calories

200kcal

10%
Fat

8g

0%
Saturated Fat

3g

0%
Carbohydrates

25g

1%
Fiber

3g

0%
Sugar

5g

0%
Protein

10g

0%
Cholesterol

25mg

1%
Sodium

500mg

25%

Percent Daily Values are based on a 2,000 calorie diet.

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