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Name: Molokhia
Total time: 1 h
Yield: Serves 4
Cuisine: Egypt
Ingredients: 500 g fresh or frozen molokhia leaves; 1 L chicken or rabbit stock; 6 garlic cloves; 1 tbsp ground coriander; 2 tbsp ghee; 1 tsp salt; 1 tbsp lemon juice

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Egypt1 hServes 4déjà cuisiné

Molokhia

ملوخية · Molokhia

Ingrédients7

fresh or frozen molokhia leaves500 g
chicken or rabbit stock1 L
garlic cloves6
ground coriander1 tbsp
ghee2 tbsp
salt1 tsp
lemon juice1 tbsp

légumeautreépice et saucelaitier et œuffruit

Préparation

If using fresh leaves, wash them, strip the leaves from the stems, and finely chop them; if frozen, thaw and loosen the leaves.
Bring the stock to a boil in a pot, then lower the heat and stir in the molokhia.
Simmer gently for about 10 minutes, stirring so the leaves do not clump; do not boil hard or the texture turns slimy.
Season with salt.
Crush the garlic with the coriander.
Heat the ghee in a small pan, fry the garlic and coriander until fragrant and just golden, then stir this tasha into the pot.
Finish with lemon juice, simmer one minute more, and serve hot with rice and bread.