Egyptian molokhia
Molokhia Egyptian style- minced jute mallow greens cooked in an aromatic broth. This highly nutritious green soup is often served alongside a protein and rice to make a comforting full meal beloved by families in Egypt and beyond.
Servings: 5
Ingredients
For the chicken stock
- 3 lbs bone in skin on chicken I prefer using legs, but any chicken parts or a whole chicken will work
- 6 cups water
- 1 onion halved, skin on and washed thoroughly
- 1/2 head garlic left intact
- 2 bay leaves
- 1 tsp whole coriander seeds
- 1 tsp allspice berries
- 6-8 cardamom pods
- 1 TBS kosher salt, Diamond brand or half amount table salt or Morton kosher salt
- 1/2 carrot, or handful baby cut carrots optional
For the molokhia
- 2 packages frozen minced molokhia 400 gm each
- 4 cups homemade chicken stock recipe included
- 3 TBS butter or ghee
- 10 cloves garlic minced or pounded in mortar and pestle
- 1 TBS ground coriander
- salt to taste
- 1/2 lemon or to taste, optional
Onion topping
- 1 red onion minced
- apple cider vinegar white or rice vinegar can be used
- 1 pinch salt
Instructions
For the chicken broth
- Place your chicken in a large stock pot along with the water. Bring to a boil on stove over high heat.
- Once it reaches a boil, allow to boil for five minutes. During this time. skim off any scum that rises to the surface of the water.
- After skimming the water, add the rest of the broth ingredients.
- Reduce heat to a simmer, cover the pot, and simmer for 45 minutes.
- Remove chicken and set aside, and strain your chicken broth.
Adding the molokhia
- Measure out 4 cups of broth and add back to pot. Heat over medium-high flame.
- Add frozen blocks of molokhia to broth. Cook until melted, stirring often, until fully incorporated into broth. Do not allow it to boil and do not cover the pot.
- Once fully melted, turn heat down to low.
- In a small frying pan, heat your ghee (or butter or oil) on medium-high heat. Add garlic and fry, stirring continuously to avoid burning. Once the garlic becomes fragrant, add ground coriander and continue stirring until it reaches a golden color.
- Qiuckly add tasha to the molokhia by pouring it in, and then adding molokhia to your frying pan and swirling it around to make sure you get it all.
- Stir in thoroughly.
- Add juice of half lemon, and salt and pepper to taste. Turn off heat.
Making quick pickled onions
- Mince onions and put in a bowl or small container. Add a pinch of salt. Cover with vinegar and set aside.
Prepare the chicken
- Your chicken is fully cooked, but you will want to brown the skin before serving. Sprinkle with salt and additional spices if desired (like baharat/ 7 spice) and then pan fry in ghee, butter or oil until golden brown or brush with oil and cook under the broiler, watching carefully so it doesn't burn. .