Healthy and easy to prepare, the combination of spinach, kibbeh and coriander give this soup a delicious warming taste. In this recipe, the kibbeh mixture does not need any filling, simply shape it into little patties then fry before dropping them into the simmering soup.

When we were children, we loved these little kibbeh patties on their own, so we used to dip them in yoghurt and eat them, very yummy! 

Serves: 4-6

Ingredients.

• ½ quantity of the kibbeh mixture (See recipe for kibbeh)
• 4 tbsp vegetable oil
• About 1.2 l / 2 pints beef or vegetable stock
• 1 medium onion finely sliced
• 5 cloves of garlic peeled and crushed
• 20g / ¾ oz rice (optional, if you want to make the soup more substantial)
• 500 gm / 1lb 2 oz spinach washed and chopped
• 30 gm / 1? oz fresh coriander (rough stalks cut off) washed, and chopped
• Seasoning: Salt and freshly milled black pepper

Procedure.

1. Prepare the kibbeh then mould into little patties. Heat up 3tbsp oil and fry them until lightly browned, alternatively deep fry, remove and drain the excess fat on a kitchen paper.
2. Next, heat up 1 tbsp of vegetable oil in a large saucepan. Add onions and sauté until soft then stir in the garlic and cook for further 1 minute.
3. Add the beef or vegetable stock to the onions-garlic mixture, bring to boil, (If using rice stir it in and let it simmer for 10 minutes) then add the kibbeh patties followed by spinach. Give the soup a good stir, season and simmer for 10-15 minutes until everything is cooked. A few minutes before the finishing time, add the chopped coriander.
4. Serve hot.