Egyptian Dried Molokhia Soup

🧂 Ingredients

• 100 g Dried molokhia leaves(Ensure the leaves are finely chopped or ground for a smoother soup. If they are whole, you may need to process them slightly.)
• 1.5 L Chicken broth(High-quality chicken broth is recommended for the best flavor. Vegetable broth can be used as a vegetarian alternative.)
• 8 cloves Garlic(Finely minced or crushed. Adjust to your preference.)
• 2 tbsp Ground coriander(Dried ground coriander is traditional and provides a distinct aroma.)
• 3 tbsp Ghee(Ghee adds a rich, nutty flavor. Unsalted butter can be substituted.)
• 0.5 cup Water(For rehydrating the molokhia.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Rehydrate the dried molokhia: In a medium bowl, combine the dried molokhia leaves with 0.5 cup of warm water. Stir well and let it sit for about 10-15 minutes, or until the leaves are softened and rehydrated. The mixture should have a slightly thick consistency.

   ⏱️ 15 minutes
2. 2

   Prepare the broth: In a large pot, bring the chicken broth to a gentle simmer over medium-high heat. Once simmering, reduce the heat to medium-low.

   ⏱️ 5 minutes
3. 3

   Combine molokhia and broth: Add the rehydrated molokhia mixture to the simmering broth. Stir continuously to break up any clumps and ensure the molokhia is fully incorporated. Bring the soup back to a gentle simmer. Cook for about 15-20 minutes, stirring occasionally, until the soup has thickened slightly and the flavors have melded. Skim off any foam that rises to the surface.

   ⏱️ 20 minutes
4. 4

   Prepare the 'Taklia' (garlic and coriander sauté): While the molokhia simmers, heat the ghee in a small skillet over medium heat. Once the ghee is hot and shimmering, add the minced garlic and ground coriander. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.

   ⏱️ 5 minutes
5. 5

   Finish the soup: Pour the hot garlic and coriander mixture (the 'taklia') directly into the simmering molokhia soup. You will hear a characteristic sizzle, which is part of the traditional preparation. Stir well to combine. Season with salt and black pepper to taste.

   ⏱️ 2 minutes
6. 6

   Serve: Ladle the hot molokhia soup into bowls. It is traditionally served with Egyptian rice (rice cooked with vermicelli) and fresh bread. A squeeze of lemon juice can be added at the table for extra brightness.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓This dried molokhia version is excellent for year-round enjoyment when fresh leaves are not available.
• ✓The technique of adding the garlic-coriander sauté ('taklia') at the end is crucial for the authentic flavor and aroma.
• ✓Serve with a side of plain white rice and crusty bread for a complete and satisfying meal.

🔄 Variations

• For a different flavor profile, use fresh molokhia leaves (requires blanching and processing them first).
• Substitute chicken broth with beef broth or rabbit broth for a richer taste, or use vegetable broth for a vegetarian option.
• Add a pinch of chili flakes to the taklia for a hint of spice.

🥗 Nutrition

Per serving