This is a Middle Eastern classic, but I must say its made best by those in Egypt! Ask anyone you know from Egypt about this and see what they say. It's so yummy, seems a bit strange has almost a gelatinous texture and slimy in its consistency, but once you taste you'll be hooked! Remember, you can find find frozen molokheya in most Middle Eastern markets. The English names for it are Jew's Mallow, Jute Mallow, Nalta Jute. Fresh is best, but I never found it fresh anywhere in USA. Frozen is just as delicious too, don't worry. Here in Egypt they cook this molokheya with rabbits, I have not been brave enough to try yet. Something about the thought of that cute little rabbit...LOL....Enjoy!
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Egyptian Molokheya (Green Spinach-Like Soup). It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Egyptian Molokheya (Green Spinach-Like Soup) in your home. Then, follow these steps below to serve Egyptian Molokheya (Green Spinach-Like Soup) for your family or friends.
14 chicken bouillon cubes
2 roasting chicken
2 ground coriander
2 whole coriander seed
1 garlic cloves
If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Egyptian Molokheya (Green Spinach-Like Soup) in your home by yourself.
Fill large stock pot with water, bring to a boil, add add sliced onions, carrot and celery. Add 2 chicken bouillon cubes and whole chicken or hen, sprinkle with salt and pepper.
Cover and cook until chicken tender approximately 1-2 hours.
Skim fats from water, strain out vegetables, remove chicken and reserve about 4 cups of the broth in pot.
While broth is simmering on real low, add bag of molokheya and a teaspoon of ground coriander, salt & pepper and a dash of cumin to the broth. (Easy way to get bag into pot: I've found by just snipping top of plastic bag, then holding over hot pot, and sliding the molokheya into the pot, the steam helps it slide out easy DO NOT COVER., Add the chopped tomato and onion into the pot, just a little, as stated, 1 slice tomato, 1 slice onion, both chopped.
Preparing the \tasha\ (this is what makes the molokheya famous & tasty too: Put 2 tablespoons oil into small frying pan.
Add crushed garlic, stir until a golden brown, add teaspoon ground coriander and the few smashed coriander seeds, stir until all dry and formed together.
Drop this into pot of molokheya while hot, you should hear a \tsshhh\ sound, if so you did it- congratulations!, Continue cooking on low heat for approximately 10 minutes, its ready to serve.
To serve: Brown the chicken in a pan full of melted butter and serve with white steamed rice with lightly fried vermicelli pieces. (I will post recipe for this simple, yet delicious rice.
Spoon the molokheya into bowls and let your guests spoon onto rice or dip their warm pita breads into their bowls!
*** Sometimes I prepare a red sauce to spoon into each individual bowl, or serve next to the molokheya bowls- its tangy and a good complement to this dish. Just take 3 slices onions, brown in butter, add two tablespoons of tomato paste, salt & pepper, a dash of cumin, add some red chili sauce (shaata and water, cook for 20 minutes, tastes should be tangy, not too thick, with a bit of tanginess and heat.***.
So that brings us to the end of this special Egyptian Molokheya (Green Spinach-Like Soup) recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
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