Egyptian Molokhia
Traditional Egyptian green soup made from finely minced jute leaves simmered in chicken broth, infused with a fried garlic and coriander oil called Ta'leya.
Ingredients
Soup Base
- 400g frozen minced molokhia leaves (jute leaves)
- 4 cups chicken broth
- 1/2 tsp ground coriander
- 1/4 tsp sugar
- Salt to taste
Ta'leya (Garlic oil)
- 2 tbsp butter or ghee
- 8 cloves garlic, finely minced
- 1 tbsp ground coriander
Serving Suggestion
- Cooked chicken thighs or breast
- Egyptian white rice
- Lemon wedges
Instructions
Simmer Broth
In a large pot, bring the chicken broth to a simmer over medium heat. Add 1/2 teaspoon of ground coriander, sugar, and salt to taste.
Add Molokhia
Add the minced molokhia leaves directly to the hot broth. Whisk gently until the leaves are completely dissolved. Simmer gently on low heat for 5 minutes, making sure the soup does not boil over.
Prepare Ta'leya
While the soup is simmering, heat the butter or ghee in a small frying pan over medium heat. Add the minced garlic and sauté until light golden (about 2 minutes). Add 1 tablespoon of ground coriander and sauté for another 30 seconds until highly fragrant and golden.
Combine
Carefully pour the hot garlic Ta'leya oil directly into the molokhia pot. You will hear a loud sizzle! Stir gently to combine.
Serve
Remove from heat immediately. Serve hot in bowls accompanied by roasted chicken, white rice, and lemon wedges.
Nutrition Facts
* Based on a 2,000 calorie diet.