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.