Molokhia

Name: Molokhia
Total time: 55 min
Yield: 6
Ingredients: 500 g chopped molokhia leaves; 1 l chicken stock; 8 clove garlic (minced); 2 tsp ground coriander; 3 tbsp butter or ghee; 1 tsp salt

Soups & Salads · African & Middle Eastern

6 ingredients · 55 minutes · 6 servings

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72kcal2.1g protein6.7g fat2.4g carbs*

Contains dairy · sometimes contains gluten, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (molokhia) · egg (molokhia) · peanut (molokhia) · tree nut (molokhia) · sesame (molokhia) · soy (molokhia) · shellfish (molokhia) · fish (molokhia)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

No pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

500 g	chopped molokhia leaves
1 l	chicken stock
8 clove	garlic (minced)
2 tsp	ground coriander
3 tbsp	butter or ghee
1 tsp	salt

Steps

simmer8 min
stock hot and well seasoned
Bring the chicken stock to a gentle simmer and season it before adding the leaves. Once molokhia enters, prolonged boiling is undesirable, so establish the broth's flavor first.
mix5 min
leaves dispersed and soup silky
Stir the chopped molokhia into the hot broth and cook gently just until fully dispersed and heated. Do not hard-boil; aggressive prolonged cooking can dull the green color and change the characteristic silky texture.
fry3 min
garlic golden and coriander fragrant
In a small pan, fry the garlic and ground coriander in ghee until the garlic turns golden and intensely fragrant. Watch closely because minced garlic moves from golden to bitter very quickly.
top1 min
ta'leya sizzling
Pour the sizzling garlic-coriander mixture into the molokhia and stir once to distribute. The aromatic impact of this hot tempering is a defining part of the dish, so add it immediately before service.
rest2 min
serve hot
Taste for salt and serve hot with rice or bread. The finished soup should be green, savory and silky enough to coat a spoon lightly without becoming a dense puree.