Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g (10oz) fresh or frozen Milookhia
- 1 tablespoon tomato puree
- 1 teaspoon salt
- pinch of black pepper
- 2 cloves garlic, finely chopped
- 3 tablespoons fresh coriander, finely chopped
- 2 bay leaves
- 1 tablespoon oil
- 2 chicken stock cubes
- 500ml (18fl oz) boiling water
Directions
Dissolve chicken stock cubes in a medium saucepan then add 500ml (18fl oz) boiling water.
Add Milookhia, salt, pepper, and tomato puree. Stir, cover pan and simmer for 30 minutes.
Chop the garlic and set aside. Next heat oil in a small frying pan and fry the garlic until slightly brown then add in coriander, mixing thoroughly for 1 minute.
When Milookhia is ready, add the bay leaves, fried garlic and coriander to the pan. Give a quick stir, cover and simmer for 10 minutes.
Category:Arabian Recipes
Category:Arabian Soups