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Molokhia (Egyptian Greens Soup)
Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout Egypt, the Levant, and similar climes elsewhere.
- 6 cups chicken stock
- 1 Lb fresh molokhia leaves or frozen molokhia leaves (thawed)
- 1 tbsp tomato paste (optional)
- 1 hot chili pepper, cleaned and chopped (optional)
- 1 bay leaf (optional)
- 1 small onion, finely chopped (optional)
- black pepper, to taste
- 2 tbsp olive oil, butter, or any cooking oil
- several cloves (or more) of garlic, minced
- 1 tsp ground coriander
- 1 tsp salt
- 1 tbsp fresh coriander leaves (also called cilantro) or fresh parsley, finely chopped (optional)
- juice of 1 lemon or a teaspoon vinegar (optional)
- ground cayenne pepper or red pepper, to taste (optional)
- Chop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimey.
- Bring chicken stock over high heat to a near boil in a large pot. Add the molokhia, stirring well.
- Add the tomato paste, chili pepper, bay leaf, and onion (if desired), and black pepper, continuing to stir.
- Reduce heat and simmer. The molokhia will simmer for about twenty minutes.
- After the chicken stock and molokhia have simmered for about ten minutes: heat the oil (or butter) in a skillet.
- Grind a fine paste of garlic, ground coriander, and the salt.
- ry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned.
- Simmer this for about twenty minutes until garlic has been browned.
- After the molokhia is nearly done add the garlic mixture and the oil it was fried in to the simmering molokhia. Stir well.
- Adjust seasoning. Serve immediately, hot.