Molokhia
A soup of jute leaves, slippery in texture, with a garlic and coriander tempering.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the chicken with the onion, cardamom and bay for forty-five minutes and strain the broth.
Chop the molokhia leaves finely with a mezzaluna or blitz them to an even green mass.
Bring the broth to the boil, add the leaves and immediately drop the heat to its lowest.
Hold the soup just below a simmer for ten minutes, stirring; it thickens and turns slippery.
Crush the garlic with salt into a paste and fry it in ghee with the coriander until deep gold.
Pour the tempering into the soup — it will hiss — and cover the pot immediately for a minute.
Serve with boiled rice, the chicken and lemon, each in its own dish.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Showshow777 · CC BY-SA 4.0