Bring 2 liters of chicken stock to the boil in a saucepan. Add two 2 or 3 cups of finely chopped mulukhiyya leaves (or a package of frozen mulukhiyya from Middle Eastern stores), reduce the heat, and simmer for 5 to 10 minutes to dissolve the herb.

Heat 3 tablespoons of olive oil in a small heavy frying pan over medium heat. Add 4 minced garlic cloves and cook for 2 minutes. Stir in 2 tablespoons ground coriander, cook for 2 minutes, then add the mixture to the stock. Stir in the juice of 2 lemons and salt and pepper to taste. Simmer the soup for 8 minutes.

Serve alone or with rice, meat, chicken, or rabbit.