Molokhia

Jute leaf soup with garlic and coriander over rice.

Ingredients

• 500 g Molokhia leaves
• 1 kg Chicken
• 10 cloves Garlic
• 1 tbsp Coriander seeds
• 4 tbsp Ghee
• 4 Cardamom pods
• 2 Bay leaves
• 3 tbsp Lemon juice
• 2 tsp Salt
• 8 cups Water

Method

1. Make the broth — Simmer the chicken with cardamom, bay and salt for 1 hour, then strain.
2. Chop the leaves — Chop the molokhia very finely, almost to a paste.
3. Cook briefly — Add to the simmering broth and cook only 5 minutes — long cooking makes it separate and lose its silkiness.
4. Make the taqliya — Fry crushed garlic with ground coriander in ghee until golden and intensely fragrant.
5. Add the sizzle — Pour the hot garlic into the pot; it should hiss loudly.
6. Molokhia is ready — Serve over rice with the chicken and lemon.

More Egypt recipes

• Egyptian Fatteh
• Feteer Meshaltet
• Ful Medames
• Koshari
• Mulukhiyah
• Shakshuka