Molokhia(jute/mallow soup)

Molokhia is Egypt!  This is one of the most quintessential Egyptian dishes!
Story has it that this was a meal prepared for a Turkish sultan, he liked it so much that he banned it from being eaten by the commoners.  Malek is Arabic for king, so molokhia may mean "of the kings".  Whatever the name, all i know is that this is one of the tastiest meals there is.

Serves 6
5 cups chicken broth (see recipe under soup)
*2 14 oz bags frozen minced molokhia (we like montana brand)

Strain broth and bring to a boil add molokhia, turn heat down do not boil the molokhia) allow to simmer.

Ingredients for taliya

1 head garlic
1 tbs ground coriander
Salt and pepper
1 tbsp Crisco
1 tsp ghee
In a food processor add garlic, coriander, salt and pepper pulse till smooth.  In a small pan heat Crisco and ghee, add the garlic mixture and fry till pink, be careful not to burn.

Once the molokhia has completely defrosted and incorporated into the broth add the taliya, give a couple of gentle stirs and turn off heat and leave uncovered.  Let sit for about 5 minutes before serving.  Always give a gentle stir before serving as the molokhia leaves will sink to the bottom of the pot.

Salsa hamra (red sauce), this is accompaniment to molokhia

2 large garlic cloves, minced
1/2 tsp salt
1/2 tsp cumin
1 tbsp Crisco
2 tsp vinegar
Salt and pepper
1 8oz can tomato sauce
1 cup water
Using a pestle and mortar combine the garlic, salt and cumin, mash into a paste.
In a small pan heat the Crisco and fry the garlic paste till just pink.  Add the vinegar, salt and pepper bring to a quick boil (be careful not to burn).  Add the tomato sauce and water allow to simmer 10 minutes.

Marinated red onions

1/2 red onion, finely chopped
4 tbsp water
4 tbsp vinegar
Combine all ingredients and allow to marinade at least 30 minutes before serving.

Serve molokhia with white rice, roasted chicken, pita bread and the marinated onions and salsa hamra.
There are hundreds of ways people like to eat their molokhia.  Some, just the soup on its own, some with rice, some with little torn bits of pita bread while others (including myself) like to throw the kitchen sink at it.  I take a couple of ladles of soup add just a bit of rice, a few pieces of torn pita bread, a few pieces of shredded chicken, tons of red onion and its vinegar, loads of salsa hamra, then just for good measure,  I add salad (tomato, cucumber, onions) with more vinegar dressing.  This part is a real science because I must have just the right balance of all ingredients in every lovely spoon full.   Now I’m ready to tuck into the explosion of flavors and textures.   Enjoy!
Molokhia is also often served with rabbit.  Rabbit recipe to come soon!
*molokhia easily found in all Arabic grocers, just be sure to buy the minced/chopped variety.


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