Molokheya is not just a green soup–it’s a heritage and a delight. And over the years, the Egyptian favorite has developed a cult following. Despite the few ingredients and the simple recipe, molokheya is not an easy dish to produce. Although there are variations to the molokheya preparation process–some add tomato, etc.–this is the way my mother taught me to do it.
Ingredients:
1 bag of frozen molokheya
3 cloves of garlic
dried coriander
1 cube of chicken stock
1 teaspoon of butter
salt
2 cups of water
Directions:
- Take your molokheya out of the freezer an hour before you start cooking.
- In a heavy based stockpot, brown two or three cloves of thinly minced garlic in some butter.
- As they start to turn golden, add three dashes of dried coriander and stir for a minute.
- Add the chicken stock cube, a cup and a half of water, and a dash of salt to the mix. Wait until it starts boiling.
- Add the molokheya and wait until the mixture heats up to a near-boil. Important: don’t wait until it boils–molokheya should never be boiled.
- Keep a cup of water next to you in case the molokheya thickens and you need to add more.
After it is heated, don’t cover the pot; leave it open until serving time.
