Ingredients

Method

1. If using fresh molokhia leaves, remove any tough stems and wash the leaves thoroughly. If using frozen molokhia, thaw it according to the package instructions.
2. In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
3. Add the fresh or thawed molokhia leaves to the saucepan and stir well to combine with the onion and garlic mixture.
4. Pour in the vegetable or chicken broth, ensuring that the molokhia leaves are fully submerged.
5. Season the soup with ground cumin, salt, and black pepper to taste. Stir to incorporate the spices.
6. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20–30 minutes, allowing the flavors to meld together.
7. Remove the soup from the heat. Optionally, squeeze the juice of a lemon into the soup and stir well to enhance the flavors.
8. Serve the molokhia hot, accompanied by cooked rice or bread.

Notes

• Molokhia is traditionally served with rice or bread. It can be enjoyed as a standalone soup or as part of a larger meal with additional side dishes. Some variations of molokhia include the addition of meat or poultry for added protein.

Equipment

• Saucepan
• Wooden spoon or spatula
• Knife
• Cutting board
• Serving bowl or plate

Categories

• Recipes for soup
• Egyptian recipes
• Recipes using lemon juice
• Recipes using onion
• Recipes using garlic
• Recipes using ground cumin
• Recipes using pepper
• Recipes using vegetable broth and stock
• Recipes using chicken broth and stock
• Recipes using salt
• Recipes using olive oil
• Recipes using jute