Cookbook:Molokhia (Egyptian Jute Mallow Soup)
Molokhia (Egyptian Jute Mallow Soup) | |
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Category | Soup recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Molokhia is a popular Egyptian soup made from the leaves of the jute mallow plant. It is a comforting and flavorful dish that is often enjoyed with rice or bread. Molokhia has a unique texture and a distinct earthy taste, making it a beloved staple in Egyptian cuisine.
Ingredients
editEquipment
edit- Saucepan
- Wooden spoon or spatula
- Knife
- Cutting board
- Serving bowl or plate
Procedure
edit- If using fresh molokhia leaves, remove any tough stems and wash the leaves thoroughly. If using frozen molokhia, thaw it according to the package instructions.
- In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
- Add the fresh or thawed molokhia leaves to the saucepan and stir well to combine with the onion and garlic mixture.
- Pour in the vegetable or chicken broth, ensuring that the molokhia leaves are fully submerged.
- Season the soup with ground cumin, salt, and black pepper to taste. Stir to incorporate the spices.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20–30 minutes, allowing the flavors to meld together.
- Remove the soup from the heat. Optionally, squeeze the juice of a lemon into the soup and stir well to enhance the flavors.
- Serve the molokhia hot, accompanied by cooked rice or bread.
Notes, tips, and variations
edit- Molokhia is traditionally served with rice or bread. It can be enjoyed as a standalone soup or as part of a larger meal with additional side dishes. Some variations of molokhia include the addition of meat or poultry for added protein.