Molokheya: Egypt's favourite dish, a green slimy soup

Molokheya is easily one of Egypt's most popular dishes made from jew's mallow

Prep Time 30

Cook Time 1 30

Total Time 2

400g (1 package) frozen chopped molokheya *Frozen and dry format are readily available at any Middle Eastern grocery store. The dried one works, but its has a different flavour and is better suited for Tunisian molokhia (different dish)
16.9 g (2 tbsp) chopped garlic
7.8 g (1 tbsp) ground coriander seed (whole coriander ground by mortar and pestle produces a stronger flavour)
14 g (1 tbsp) butter
473ml (2 cups or 2 ladels) chicken stock

Add all the ingredients into a large pot.
Add enough water to cover the chicken or things and bring to a boil.
Once the stock is boiling, set the heat to low and leave for at least one hour. The longer it is left cook, the more flavourful the stock becomes.

Measure out the rice and rinse the excess starch under warm water (water passing through rice should be clear).
Add the water, butter and salt and set to high heat.
Once the water is boiling, add the rice and stir.
Cover the pot with a lid and set the heat to minimum. Check on it at least once to stir. It should finish cooking within 15 minutes.

In a new pot, add the two cups of stock and half the chopped garlic.
In a separate small pan, prepare the 'taqliya' by dry roasting the ground coriander (i.e. hot pan no grease)
Be careful not to burn the coriander - it should be slightly steaming and with a small change in colour and the smell should be fragrant.
(If grinding the coriander with a pestle and mortar, be sure that the coriander seeds have all been crushed thoroughly; it will still be chunky compared to store-bought ground coriander.)
Once the coriander deepens slightly in colour, add the butter and the remaining half of the garlic.
Continue to stir while on high heat until the garlic starts to cook. Set taqliya aside.
Add the frozen (or fresh) molokheya to the pot of chicken stock and garlic.
Once the molokheya has reached a hot, but not boiling temperature, add the taqliya mixture and stir to ensure it is evenly distributed.
Turn heat off.

To see how to make the rice, you can read it here from a previous recipe.
To see how to make chicken stock, you can read it here from a previous recipe.
To serve molokheya, it's best to use a bowl. Add some rice, smother it with molokehya and add some pickled onions for a little kick!
Other options: NO rice, but just some pita bread torn up and tossed into a bowl of molokheya.
It's usually served with chicken that has been fried in butter to give it some crispiness.
I wouldn't suggest buying fresh molokhia because A) it's hard to find outside the country B) it's a pain to chop up C) frozen tastes pretty fresh.
If you think you can be that person, here are some things to look out for:

- Make sure the plants are young, the leaves are green and the veins have not turned yellow.
- Pick leaves and cut off stems, rinse in cold water, allow to air dry and then chop using a food processor or using a special cutting knife called a makhrata (available at larger Middle Eastern grocery stores) or bunch together and roll before cutting with a knife.