Molokhia Soup Recipes
EGYPTIAN RECIPE - MOLOKHIA
Provided by Emem
Yield 4 people
Number Of Ingredients 5
Steps:
- In a large pan, place the litre of chicken stock and set the heat to medium/high to bring the chicken stock to boil. Once boiling, reduce heat to low.
- Tear open the plastic packaging around the frozen jew's mallow leaves then drop the frozen block of jew's mallow leaves into the boiling broth.
- Allow to simmer uncovered for 15 - 20 minutes, or until all the frozen jews mallow leaves have thawed.
- 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 begin 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.
Nutrition Facts : ServingSize 1 serving, Calories 321 kcal, Fat 11 g, SaturatedFat 2 g, UnsaturatedFat 8 g, Carbohydrate 35 g, Sugar 10 g, Fiber 0.2 g, Protein 25 g, Cholesterol 18 mg, Sodium 1007 mg
MOLOKHIA SOUP
Steps:
- In a stock pot put the chicken, bay leaf, 1/2 onion, 1 garlic clove crushed, cover with water, add buillon, salt and cardamom. Cook until chicken is done (1 hr aprox). Take the chicken out. Strain the stock. Bring to boil. Reduce heat to medium, add frozen molokhia, stirring occasionally, until well combined. Take care not to let the mixture boil. Add vinegar. Heat oil in a frying pan over medium heat add chopped onions, then garlic until golden. Add a ladle of soup and add it to the soup.
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