Egyptian Green Soup - cooking recipe

Ingredients

1 lb molohia leaf (jews mallow or spinach will do)
2 lbs chicken meat, diced
1 large onion (yellow or red finely diced)
salt (to taste)
fresh ground black pepper (to taste)
4 1/4 cups cold water
2 tablespoons butter
10 garlic cloves, crushed
2 tablespoons ground coriander
2 cups hot cooked long-grain rice, as accompaniment
1 tablespoon malt vinegar, accompaniment, mixed with
1 white onion, finely chopped
1 hot pita bread, cut into triangles, as accompaniment

Preparation

Clean and finely chop the molohia leaves (Egyptians usually use a double-handled metal chopper called a makhrata to do this) and set aside.
Leaving the fat on the chicken, combine it in a large pot with the onion, salt, pepper, and 2 cups of the water.
Boil the meat until tender, about 20-30 minutes.
Remove the meat from the stock and set aside.
Add the molohia to the stock and boil for about 5 minutes.
Place the butter in a small skillet and briefly fry the garlic and coriander for 1 minute only, without burning.
Tip this mixture into the molohia and stock while the stock is still boiling.
Be very careful; it may splatter, but it smells fantastic.
Serve the soup hot, accompanied by side dishes of the boiled meat, rice, onion-vinegar mix, and pita bread. Allow your guests to make their own selections and combinations.