• ELSWEDY

Egyptian Molokhia

Egyptian Molokhia is a traditional Egyptian soup that was formerly only served to royalty in Ancient Egypt but has since become a popular dish. It contains a variety of vitamins and minerals, including vitamins A and C, fiber, and iron, and is said to assist digestion.

Ingredients
- 2 ELSWEDY frozen packets of diced Molokhia (about 800 grams)
- 6-8 smashed garlic cloves
- 4 cups chicken broth/chicken flavoured vegetarian broth/chicken bouillon cubes. Note: Beef broth can also be used
- 1 tbsp. vegetable oil
- 1/2 teaspoon salt, adjusted to taste, A pinch of fresh ground black pepper.
- White rice and/or toasted pita bread are optional but suggested.

10 Easy Steps for The Molokhia Recipe
- 4 cups broth, brought to a boil.
- As soon as your soup is beginning to boil, open your packages of Molokhia leaves.
- Drop each frozen Molokhia package into the boiling soup with care.
- Bring the broth back to a low boil, then reduce to low heat and leave it to simmer. You do not want to overcook it. Simmering at a low temperature is ideal.
- Stir the Molokhia occasionally to ensure that it is completely melted (only about 15-20 minutes).
- Allow the pot to simmer (not boil) for about 5 minutes after the Molokhia has completely melted, then turn off the heat.
- Heat a tablespoon of vegetable or olive oil in a small sauté pan over medium heat.
- Add 6 smashed garlic cloves (8 if you like it particularly garlicky) and cook until golden brown, stirring constantly. Make sure the garlic doesn’t burn! Add a pinch of crushed black pepper to the garlic and sauté together at this point.
- Bring the pan over the Molokhia-filled pot once the garlic is ready, and ladle some of the Molokhia over the garlic.
- Rep this step until all of the garlic in the pan has been transferred to the pot.
- The Egyptian Molokhia is ready to eat on its own, with rice, or with toasted pita bread.
Season with salt to taste. It’s possible that if you used chicken-flavoured bouillon cubes, it’s already salty enough. If you only used chicken or beef broth, you’ll need to add salt.