molokhia recipe

A popular in Middle Easters green soup that can be made in many different ways but the most famous is the Egyptian Molokhia. Join me and I will show you all the tips and tricks for making the best Egyptian Molokhia ever.

Molokhia

Tablespoons ghee. (Note1)

Tablespoon crushed garlic. (2-3 lardge garlic cloves.)

dry coriander.

chicken bouillon. (Note2)

chicken broth (divided. Note2)

baking soda. (Note 3)

tomato sauce. (optional. Note4)

(400 grams) package of frozen Molokhia.

Salt

In a deep pot over medium-high heat melt ghee then sauté garlic for 15-30 seconds until lightly golden and fragrant.

Add coriander and keep stirring for another 30 seconds.

Pour in one and half cups broth and sprinkle the bouillon cube.

Stir everything together until bouillon is dissolved. Stir in the baking soda if using.

Add the Molokhia, and turn down the heat to medium low,. Using a whisk stir until the Molokhia has melted completely in the broth.

Pour in the tomato sauce and still well.

Check consistency of the Molokhia, It is going to be thick. If you like it that way then do not add any more broth but if you want it thinner then add broth until you reach the consistency you love.

Now Check the taste if you need more sweetness and tartness add more tomato sauce. If it needs more salt add salt to your liking. Note5

Continue cooking Molokhia until the leaves are cooked and does not taste raw anymore.

Molokhia is usually done when it just starts boiling all over on low heat.

Do not cover Molokhia immediately, let it cool down completely before covering or serve directly with rice, chicken and pita bread.

This is an authentic Lebanese recipe for how to make Molokhia - which is a jews mallow (jute leaves) hearty healthy stew served over rice!

Molokhia (Mloukhieh)

chicken breast

onion

bay leaves

cinnamon

salt

water

molokhia

onions

olive oil (divided)

cilantro

garlic

7 Spice

coriander

black pepper

lemon (juiced)

lemon (sliced)

Bring 8 cups of water to boil, add the chicken along with the bay leaves, salt and onion. Cook for 20 minutes until chicken is tender and no longer pink. Remove chicken and set aside. Sift the chicken broth and set aside.

Preheat the oven to 400°F, place the onions on a baking sheet and drizzle 2 tablespoons of the olive oil on top of the onions. Roast in the oven until browned, about 30 minutes.

Pick through molokhia to remove any stems or debris. Soak for 15 minutes and rinse a few times. Squeeze out any liquid and set aside.

Heat the remaining 2 tablespoons olive oil in the pot used to make the chicken broth. Add the cilantro and garlic and cook until fragrant, about one minute.

Add the molokhia to the mixture along with the 7 Spice, coriander, salt and pepper, and saute until the molokhia softens and becomes fragrant, about 5 minutes. Pour the chicken broth on top of the molokhia and cook on medium heat covered for 30 minutes.

Lower the heat to simmer, add the roasted onions, shredded chicken, lemon juice and lemon slices, and simmer for 20 minutes.

Serve warm over Lebanese rice, if desired.

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Top 2 molokhia recipe recipes from across the web

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Molokhia

Molokhia (Mloukhieh)

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