Step 1

Dice and sauté the onion in the oil until it's translucent.

Step 2

In a mortar and pestle grind the coriander and garlic together.

Step 3

Add the garlic-coriander mixture and fry until the golden. Be careful not to burn the garlic, it'll turn bitter.

Step 4

Add the fresh cilantro and the minced mulukhiya to the pot and cover with the water or chicken broth.

Step 5

Add the salt, pepper, and ground cardamom to the soup.

Step 6

Bring to a boil with the cover off of the soup then let it simmer for 15 or 20 minutes.

Step 7

To serve, ladle the soup on top of yellow rice (see the recipe for **Ruz**) or break up some pita bread into the bowl. Squeeze some lemon and add as much finely diced green pepper as you like just before eating.