Ingredients
- 1–2 tbsp ghee (or butter/oil)
- 2–3 cloves garlic, crushed
- 1 tsp ground coriander
- 1½–2 cups chicken or vegetable broth
- 1 chicken bouillon cube (optional for extra depth)
- Pinch of baking soda (optional for vibrant color)
- 1 package frozen Molokhia leaves
- 1–2 tbsp tomato sauce (optional for brightness)
- Salt, to taste
Instructions
- In a deep pot over medium–high heat, melt ghee (or oil).
- Sauté crushed garlic for 15–30 seconds until golden, then stir in ground coriander for another 30 seconds to release its aroma.
- Add broth and optional bouillon cube, stirring until dissolved. Stir in baking soda if using.
- Add frozen Molokhia, reduce heat to medium‑low, and whisk until it melts evenly into the soup.
- Stir in tomato sauce if desired, then taste and adjust with salt or more tomato sauce.
- Simmer gently on low until the soup begins to bubble and the raw taste disappears—do not overheat.
- Serve immediately with accompaniments like vermicelli rice, pita, or chicken.
Notes
- For a classic touch, sauté garlic + coriander separately and pour as a topping over the soup.
- Create a vegan version by using olive oil and vegetable broth instead of ghee and chicken stock.
- Add tender cooked chicken or rabbit pieces simmered in the broth for a heartier dish.
- Use fresh Molokhia leaves by finely chopping—about 400 g fresh for one package of frozen.
- To store, cool completely before refrigerating. Reheat gently — avoid full boil to preserve texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Egyptian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
