Egyptian Soup
Egyptian Soup
Recipe and photo from Foods From Africa blog: https://foodsfromafrica.com/egyptian-recipe-molokhia
Ingredients
- 4 1/4 cups chicken stock preferably home made
- 28 ounces molokhai (jute mallow, Egyptian spinach, etc.) leaves
- 1 chicken stock cube
- 6 garlic cloves, crushed into paste
- 1 Tbsp olive oil
Instructions
- In a large pan, place the chicken stock and set the heat to medium/high to bring the chicken stock to boil. Once boiling, reduce heat to low.
- Add the molokhai to the boiling broth.
- Allow to simmer uncovered for 15 - 20 minutes.
- In a small skillet, heat a tablespoon of olive oil on medium heat. When hot, reduce the heat to low, then add the crushed garlic paste and fry, stirring frequently for 5 - 7 minutes or until the garlic begins to brown. You have to ensure the garlic does not get burnt.
- Ladle a large spoonful of the molokhia soup into the skillet containing the fried garlic. Mix thoroughly to ensure all the garlic is in the molokhia mixture on the ladle.
- Transfer the contents of the skillet (garlic and spoonful of molokhia) back to the pot. Mix well to ensure the garlic infuses the whole pot of molokhia.