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Molokhia — a deep-green bowl of minced jute-leaf soup
Trung cấp
🇪🇬 EgyptianẢnh: Yosi I · CC BY 2.5 ↗

Molokhia

Finely minced jute leaves simmered in chicken broth into a deep-green, faintly silky soup, finished with garlic and coriander fried in butter and poured in hissing.

Nguồn

Công thức của Egyptian home kitchens · 🏺 Truyền thống · Everyday Egyptian cooking — the fava beans, bread, greens and slow tomato pots that fill tables from Cairo apartments to Delta villages.

Egyptian · everyday soup — An ownerless traditional dish, so no cook is credited. The cited article confirms mulukhiyah as a soup of finely chopped jute mallow leaves, its characteristic viscous texture, and the garlic-and-coriander tempering poured in at the end. It covers the wider Levantine and North African family; this recipe is the Egyptian form. Quantities and method here are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Unicorns in the KitchenMuhammed the Egyptian CookAlphafoodie
⏱ 50 phút🍽 4 khẩu phần🔥 260 kcal🇪🇬 Ai Cập
HalalKhông glutenKhông hạt

Các bước

  1. Bring the stock to a gentle simmer and season it well. It should already taste like something you would drink.

  2. Stir the minced molokhia into the simmering stock and let it cook for 5–7 minutes, no longer. Do not let it boil hard.

    💡 Hard boiling makes the leaves sink and the soup separate into water and sludge — Egyptians say the molokhia has "fallen".

  3. In a small pan, fry the garlic and ground coriander in the butter over medium heat until the garlic is golden and the kitchen smells of it — about 1 minute. Watch it: it burns in seconds.

  4. Pour the sizzling garlic butter straight into the soup — it should hiss loudly — then clamp the lid on for a minute to trap the aroma.

    💡 That hiss is called the ta'a'a — the sound is how Egyptian cooks know the temperature was right.

  5. Taste, adjust salt, and serve immediately in bowls with lemon wedges, alongside rice and the boiled or roasted chicken.

💡 Mẹo

  • The texture divides people — it is meant to be slightly viscous, like okra. That is the dish working, not a fault.
  • Vegetarian version: use a well-made vegetable stock. It is no longer traditional, but it holds up.
  • Serve it the Egyptian way — over rice with a squeeze of lemon, and bread to catch what the spoon misses.

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