Molokhia

Ingredients

• •Molokhia leaves
• •Chicken
• •Garlic
• •Coriander
• •Chicken broth
• •Ghee
• •Lemon
• •Rice

Steps

1. 1Begin by making a rich broth, traditionally simmering a whole chicken or rabbit with onion and warming spices until the meat is tender and the stock is deeply flavorful.
2. 2Remove the meat from the pot, shred or portion it, and strain the broth, skimming off excess fat but reserving it since a little will be used later.
3. 3Wash fresh molokhia leaves thoroughly, then finely chop them, almost mincing them, since the texture depends on the leaves being cut extremely fine.
4. 4Bring the reserved broth back to a simmer and add the finely chopped molokhia, stirring frequently as it cooks so the leaves release their naturally thickening, slightly mucilaginous texture.
5. 5In a small pan, heat ghee or butter and fry a generous amount of minced garlic and ground coriander until fragrant, taking care not to let the garlic burn and turn bitter.
6. 6Pour this sizzling garlic and coriander mixture, known as the taqliya, directly into the simmering molokhia pot, where it will hiss and infuse the whole soup with its aroma.
7. 7Let the soup simmer a few more minutes so the flavors meld, adjusting the consistency with more broth if it becomes too thick.
8. 8Serve the molokhia hot over white rice, with the reserved chicken pieces and a wedge of lemon on the side.