Welcome to vivarecipes! This NEW website is a collection of delicious recipes of Mediterranean cuisine. Check back often, new content is added daily. If you would like to add a recipe, comment, or ask for a recipe simply contact us. Thanks for visiting and visit often!
Mediterranean Delights
Mlookheeyeh Soup (serves 6)
Tekleeyeh Sauce:
4 cloves garlic
salt
1 tbsp olive oil
2 tsp ground coriander (or dry coriander leaves), or 2 Tbsp fresh chopped cilantro leaves
1/8 tsp Middle Eastern red pepper (or cayenne)
Juice of 1 lemon
Soup Ingredients:
8 cups water
1 1/2 lbs lamb meat or chicken (cut up)
salt
1 large peeled and chopped tomato
1 chopped onion
1 1/2 cups dried mlookheeyeh or 2 14 oz bags frozen Egyptian mlookheeyeh minced
Tekleeyeh Sauce:
4 cloves garlic
salt
1 tbsp olive oil
2 tsp ground coriander (or dry coriander leaves), or 2 Tbsp fresh chopped cilantro leaves
1/8 tsp Middle Eastern red pepper (or cayenne)
Juice of 1 lemon
Soup Ingredients:
8 cups water
1 1/2 lbs lamb meat or chicken (cut up)
salt
1 large peeled and chopped tomato
1 chopped onion
1 1/2 cups dried mlookheeyeh or 2 14 oz bags frozen Egyptian mlookheeyeh minced
Soup:
1. In a large pot, saute onion and tomato in a little oil. Add the meat and
salt turning to coat with oil. Add water and bring to a boil. Lower the
heat to simmer and cover until they become tender (around 2 hours
for lamb and 1 hour for chicken). Skim the foam and add water as
needed.
2. When using dried mlookheeyeh leaves, place them in a bowl when the
meat is simmering, and moisten with hot water. When double in bulk,
in about 20 minutes, drain them and add to the stock. Fresh or frozen
minced leaves are added without soaking. Cook for about 25 minutes.
Frozen minced mlookeeyeh leaves are easiest to use and taste fresh.
Tekleeyeh Sauce:
1. Crush the garlic together with the salt and saute in olive oil. When it
turns golden brown stir in the red pepper and coriander. Then add to
the soup. This will sizzle when it hits the soup.
2. Strip the meat from any bones and return to the pot. Add the lemon
juice and stir. Taste and adjust the seasonings if desired.
3. This soup has vegetables and meat. It is traditionally served
over white rice and becomes a meal in itself along with a salad. You
can actually make the soup without tomato and onion, using only the
mlookheeyeh leaves with lamb, beef or chicken and its broth. The
Pictured here we have prepared it with chicken and using this recipe.
Enjoy.
1. In a large pot, saute onion and tomato in a little oil. Add the meat and
salt turning to coat with oil. Add water and bring to a boil. Lower the
heat to simmer and cover until they become tender (around 2 hours
for lamb and 1 hour for chicken). Skim the foam and add water as
needed.
2. When using dried mlookheeyeh leaves, place them in a bowl when the
meat is simmering, and moisten with hot water. When double in bulk,
in about 20 minutes, drain them and add to the stock. Fresh or frozen
minced leaves are added without soaking. Cook for about 25 minutes.
Frozen minced mlookeeyeh leaves are easiest to use and taste fresh.
Tekleeyeh Sauce:
1. Crush the garlic together with the salt and saute in olive oil. When it
turns golden brown stir in the red pepper and coriander. Then add to
the soup. This will sizzle when it hits the soup.
2. Strip the meat from any bones and return to the pot. Add the lemon
juice and stir. Taste and adjust the seasonings if desired.
3. This soup has vegetables and meat. It is traditionally served
over white rice and becomes a meal in itself along with a salad. You
can actually make the soup without tomato and onion, using only the
mlookheeyeh leaves with lamb, beef or chicken and its broth. The
Pictured here we have prepared it with chicken and using this recipe.
Enjoy.
