Cookbook:Molokhia (Egyptian Jute Mallow Soup)

Molokhia is a popular Egyptian soup made from the leaves of the jute mallow plant. It is a comforting and flavorful dish that is often enjoyed with rice or bread. Molokhia has a unique texture and a distinct earthy taste, making it a beloved staple in Egyptian cuisine.

Ingredients

 * 2 cups fresh or frozen jute mallow (molokhia) leaves
 * 4 cups vegetable or chicken broth
 * 2 tablespoons olive oil
 * 1 large onion, finely chopped
 * 3 cloves garlic, minced
 * 1 teaspoon ground cumin
 * Salt to taste
 * Black pepper to taste
 * Juice of 1 lemon (optional)
 * Cooked rice or bread for serving

Equipment

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

Procedure

 * 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, tips, and variations

 * 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.