Molokhia
(Egyptian Greens Soup) Recipe
Origin: Egyptian Period: Traditional
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This is a traditional Egyptian dish that, in many ways echoes the more traditional dishes of West Africa in that Molokhia is a thick mucilaginous soup made from a type of Egyptian greens known as molokhia or melokiyah (also known as Jew's mallow, Nalta jute, Tussa jute; scientific name: Corchorus olitorius). Dried or frozen molokhia can be found in Middle Eastern and Asian speciality stores, but if not available substitute spinach and three finely-chopped okra.
Ingredients:
1.5l chicken stock
500g fresh molokhia leaves (or spinach with 6 finely-chopped okra). All washed and with stems removed
1 tbsp tomato paste
1 hot chilli pepper
1 bayleaf
1 small onion, finely chopped
black pepper, to taste
2 tbsp olive oil or butter
6 garlic cloves, minced
1 tsp ground coriander
1 tsp salt
1 tbsp fresh coriander leaves, finely chopped
juice of 1 lemon
cayenne pepper, to taste
Molokhia
(Egyptian Greens Soup) Preparation:
Method:
Chop the molokhia leaves as finely as possible (use a mezzaluna if you have one). Bring the chicken stock to a boil over high heat then add the molokhia, stirring well. Add the tomato paste, chilli, bayleaf and onion along with the black pepper and stir to mix. Reduce the heat to a simmer and cook for about 20 minutes.
About half-way through the cooking time heat the oil in a frying pan and add the garlic, salt and coriander. Fry until the garlic is slightly browned then add the contents of the pan to the simmering molokhia. Add the remaining ingredients and continue simmering for a few more minutes. Adjust the seasoning and serve immediately over boiled rice (you can also layer strips of boiled chicken on top).
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