Ancient Egyptians are known to have used a lot of garlic and onions in their everyday dishes. Fresh garlic mashed with other herbs is used in spicy tomato salad and also stuffed in boiled or baked eggplant. Garlic fried with coriander is added to "molokhiya", a popular green soup made from finely chopped jute leaves, sometimes with chicken or rabbit. Fried onions can be also added to "kushari". The ingredients, in the okra and molokhiya dishes, are whipped and blended with a tool called the "wīka", used in ancient times and today, in Egypt and Sudan.