Molokhia
This traditional Egyptian dish is a rich, green soup made from the leaves of the Molokhia plant, and it’s typically served with chicken or beef and Arabic rice.
Equipment
- 1 Pot large
- 1 Frying pan
- 1 Pestle optional
Ingredients
Beef soup
- 800 g Beef diced (1.7lb)
- 1 Kiwi to tenderize the meat Optional
- 3 tbsp Olive oil
- 2 Bay leafs
- 5 All spice / Pimenta
- ½ Cayenne pepper
- 1 tsp Pepper
- 1 tsp Salt
- 2 Beef Stock cubes
- 2 liter Water (67 fl.oz)
- 2 packets Molokhia frozen 800 g (1.7lb)
- 2 tbsp Butter
- 5-6 Garlic cloves
- 5 tbsp Coriander dry / powder
- 1 tbsp Cumin powder
Instructions
Beef
- Tenderize the meat with kiwi (optional). See note.
- Brown the Beef: In a casserole, add olive oil and brown the beef cubes.
- Add a carrot, a bouillon stock cube, pepper, cayenne pepper, allspice, bay leaf, and water. Let it boil for 1 hour or until the meat almost shreds.
- While the meat is cooking, prepare the Arabic rice and set it aside.
- Remove the beef and strain the broth.
- Using a fine mesh strainer, mash the carrot into the broth.
- Add the frozen Molokhia to the broth. On low heat, stir until it melts. Turn off the heat.
Prepare the Garlic and Spices:
- In a pestle, grind the dry coriander. You can also mix it with coriander powder.
- Heat 2 tablespoons of butter in a frying pan, add the pressed garlic, and sauté until fragrant and golden, being careful not to burn it.
- Add the coriander powder and cumin. Sauté the spices with the garlic for 30 seconds to 1 minute.
- Take a cup from the Molochia soup and add it to the spice/garlic mix in the pan, then mix well. Pour this mixture back into the soup and immediately cover with a lid. Let it sit for a few minutes.
Final Adjustments:
- Taste the soup and add extra salt if needed. If you feel it needs more spices, repeat the procedure with the butter in the frying pan to add more coriander, cumin, and garlic to the soup.
- Serve Molokhia with Arabic rice and meat.
