Molokhia is a stable in every Egyptian household. It’s the all-time
favorite dish for Egyptians. The dish has a soup-like feel to it, but it’s not
at all considered a soup. It’s more like a sauce. It’s made from Corchorus leaves
and is so easy and quick to whip up in a matter of 20 minutes or less. In fact,
this is the dish that all Egyptian toddlers swear by. It’s their go-to favorite
meal. Just use a little bit less of the garlic and drown a few tablespoons of
rice in molokhya, and your toddler will be asking for seconds!
As I said before, this is a very simple dish, and doesn’t
require a lot of ingredients.
All you need for a delicious, mouth-watering molokhia is Corchorus
leaves, which can be either fresh or frozen, a handful of garlic (who doesn’t
love garlic?), some broth of any type you have available (or just plain water
if it comes to it, although broth adds a great depth of flavor to the dish),
some ground coriander seeds, a hint of butter, and salt and pepper. That’s it!
Remove the leaves from the stem and wash them very well then
drain.
Mince the molokhia leaves in a mixer until they become very
fine and gooey.
To avoid mincing too much corchorus leaves, try not mincing
a lot of leaves all at once, bit by bit and measuring in between until you get
1 cup of minced corchorus. In case if you got too much of minced corchorus,
then boil 3 or 4 tbsp of water and set it aside, then add the extra minced
corchorus you have and mix it with the water and leave it until it cools down.
You can then put it in a plastic bag and store it in your freezer until the
next time you need it.
Alternatively, you can opt to use frozen minced molokhiya
which you will find available in the frozen section in most supermarkets.
On medium heat, bring your broth to a boil with a little bit
minced garlic and a half a tablespoon of sugar. The sugar won’t be overpowering
but will just add a hint of sweetness to the already sweet leaves that will
just ramp up the flavor. You can skip the sugar altogether if you like.
Once our broth boils, lower the heat then add the minced Corchorus
and whisk it to incorporate it into the broth.
Switch the heat off as soon as it begins to boil and set
aside. (Don’t let it reach a rolling boil or the Corchorus and the broth would
be separated instead of combined.)
In a medium pan, melt your butter (oil or ghee).
Mix the minced garlic with the spices and add it to the
heated butter. Stir until garlic’s color starts fading and starts to turn golden
then remove from heat. (Please don't let it burn!)
Add the garlic to the molokhya then add a scoop from the
corchorus soup to the garlic pan, swirl it around, then add this mix back to
the corchorus pot and stir.
Molokheya is mostly served with vermicelli Egyptian rice, a
nice bowl of fresh green Egyptian salad and your choice of protein. It can also
be eaten with just Egyptian bread (Eish Balady), or you can just drink it straight
out of the bowl!
PREP TIME
COOK TIME
COURSE
Savory Recipes ,
Soup Recipes ,
CUISINE
Middle Eastern Food Recipes
SERVINGS
1 People
minced corchorus plant thawed if frozen
any kind of vegetable/meat broth chicken, rabbit, or beef.
cloves minced garlic
butter/oil/ghee
salt and pepper to taste
ground coriander seeds
sugar
1. To avoid mincing too much corchorus leaves, try not mincing a lot of leaves all at once, bit by bit and measuring in between until you get 1 cup of minced corchorus. In case if you got too much of minced corchorus, then boil 3 or 4 tbsp of water and set it aside, then add the extra minced corchorus you have and mix it with the water and leave it until it cools down. You can then put it in a plastic bag and store it in your freezer until the next time you need it.
2. Don’t let it reach a rolling boil or the corchorus and the broth would be separated instead of combined.
KEYWORD
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First, let me introduce myself. I'm Arwa; a citizen of the world. I like to explore the world, and try different foods from around the globe. Here, I share my passion for food with you, bringing you closer to different cultures an...
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