Instructions: This thick green soup is one of Egypts national dishes.

Wash and finely chop the green leaves and set aside. Leave the fat on the meat and combine it in a pot with the diced onion, salt and pepper, and 500ml water. Boil the meat until tender, about 30-40 minutes depending on whether you use red meat or chicken. Remove the meat from the stock and set aside. Add the leaves to the stock and boil for about 5 minutes.

Put the butter into a frying pan and briefly fry the garlic and coriander for one minute without burning. Tip this mixture into the leaves and stock while the stock is still boiling - be careful that you are not splashed with hot liquid.

Serve the soup hot, accompanied by side dishes of the boiled meat, boiled rice, vinegar and onion mix and pitta bread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.