Molokhia
Molokhia is not flashy, but in Egypt it's irreplaceable. It's the dish that completes a feast, the smell that means someone is home, and the soup that every Egyptian cook has an opinion about.
Servings: 6
Ingredients
- 6 cups chicken stock
- 1 14-ounce package frozen minced molokhia (400g)
- 1 tablespoon extra virgin olive oil, ghee, butter, or a combination
- 5 large garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon fine salt plus more if needed
- Freshly ground black pepper, to taste
- Vermecelli Rice, to serve (optional)
- Lemon wedges, to serve (optional)
Instructions
- Warm the stock. Bring the chicken stock to a low boil in a large pot on high heat.
- Add the molokhia. Turn the heat off completely and then add in the whole package of molokhia leaves. Give everything an occasional stir as the greens slowly melt into the broth, about 15 minutes.
- Make the tasha. In a medium frying pan, combine the olive oil, ghee, or butter and minced garlic and place on medium-high heat. Let the garlic sizzle, stirring occasionally, until fragrant, about 30 seconds. Keep stirring until the garlic turns golden, but before it browns. Remove from heat and add the ground coriander to the pan and mix in until everything is well combined. Don’t look away from the pan at any point in this step as the garlic burns quickly.
- Add the tasha. Pour all of the tasha into the pot of molokhia. If any of the garlic mixture remains stuck in the pan, ladle a spoon of molokhia into it, give it a swirl and then pour it back into the pot.
- Season, warm, and serve. Give everything a mix, and add in salt and pepper. Taste and season again, if necessary. Turn the heat up to medium heat until the molokhia soup is hot, but not boiling, about 3 minutes. Serve immediately with vermicelli rice and lemon wedges, if you like.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- To Use Fresh Molokhia: If starting with fresh molokhia leaves, you’ll need about 3 to 4 cups of minced leaves for this recipe. Wash and dry them well and mince them finely using a mezzaluna or food processor.
- Storage: Leftover molokhia can be refrigerated, in an airtight container, for 3 or 4 days. Reheat on a stovetop and mix well as the contents will have separated
Nutrition
Calories: 63.2kcal | Carbohydrates: 3.8g | Protein: 4.9g | Fat: 3.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.4g | Sodium: 459.1mg | Potassium: 217.9mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 19.8IU | Vitamin C: 0.9mg | Calcium: 16.8mg | Iron: 0.6mg
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