Ancient Egyptian Melokhia Soup - cooking recipe

Ingredients

for the broth
1 kg leg of lamb or 1 whole chicken
1 1/2 liters water
salt (as much as you like)
2 fine cut onions
2 garlic cloves
1 1/2 liters water
pepper (a handful)
for the soup
200 g wild spinach
2 garlic cloves (squeezed)
sunflower oil or olive oil
1 teaspoon pepper
2 teaspoons ground coriander

Preparation

Put all the ingredients in a pan with a thick bottom for two hours and let it become broth.
Cut the little pieces of chicken and/or lamb and put them in the soup.
Cut the spinach or melokhia in little rips and put them also in the soup.
Put a little sunflower or olive oil in the baking pan.
Squeeze the strings garlic in the pan and bake them until they are gold-brown of color.
Then put the harissa and coriander in it.
Now put the spicy paste in the soup.
Always keep mixing.
Make sure the melokhia or spinach doesn't become overdone.
Serve it with Turkish bread.