Molokhya Soup

Molokhia, also Mulukhia is a green soup made from minced Jews/Jute mallow leaves and cooked in broth. This is the Egyptian Molokhia with all its tips and tricks from my grandma's kitchen.

What is Molokhia?

Molokhia is a type of leafy plant called Corchorus, Jews mallow, Jute mallow or Nalta. It is said that Molokhia started from Egypt and then spread to the rest of the Middle East, North Africa and East Mediterranean regions. It can be found in different forms from fresh leaves, dried or frozen variety.

In Egypt we usually buy fresh green Molokhia leaves that looks like mint leaves but bigger, then we use a special curved sort of knife to mince it manually until it is very very fine

You will need:

Cooking liquid: usually chicken broth or rabbit broth is used. You can use any broth of your choice

Frozen Molokhia: in this recipe I've used frozen Molokhia.

Garlic: lots and lots of garlic. Some people like to mince a whole head of garlic.

Ghee: I love using ghee in many recipes, butter is ok as well use oil if you prefer to.

Ingredients

• 2-3 tablespoons of ghee

• ½ Tablespoon crushed garlic. 2-3 lardge garlic cloves.

• 3 cups chicken broth divided.

• (400g) package of frozen Molokhia.

• Salt to taste

1. In a deep pot over medium-high heat melt ghee.

2. Sauté garlic for 15-30 seconds.

3. Until lightly golden and fragrant

Pour in some of the broth keeping the rest after we check consistency at the end.

*Add the Molokhia, and turn down the heat to medium low, keep stirring every now and then.

*Molokhia will slowly melt in the broth. Wait until it has completely melted.

*Serve with rice and pita bread

Notes:

Do not cover Molokhia right after making it, let it cool down first. Covering it might make it separate

When reheating molokhia make sure it does not rapidly boil.