Molokhia

Method5 steps · about 35 min

1. 1

   Step 1: Have the minced garlic ready. Bring the 6 cups ready chicken stock to a low boil in a large pot over high heat.

   Uses 6 cups ready chicken stock

2. 2

   Step 2: Turn off the heat completely. Add the whole frozen package of minced molokhia (1 package) to the hot stock from step 1. Leave the pot uncovered and stir occasionally until the greens melt into the broth, about 15 minutes. Keep the leaves from boiling.

   Uses Hot chicken stock · 1 package frozen minced molokhia, 14 ounces (400 g)

3. 3

   Step 3: Combine the tablespoon olive oil (1 tablespoon) and minced garlic (5 large) in a medium frying pan over medium-high heat. Watch closely and stir until fragrant, about 30 seconds, then continue only until the garlic is golden before it browns. Remove the pan from the heat and stir in the ground coriander (1 teaspoon).

   Check the fragrant garlic · 1 minUses 1 tablespoon extra virgin olive oil · 5 large garlic cloves, minced · 1 teaspoon ground coriander

4. 4

   Step 4: Pour the complete garlic, oil and coriander tasha from step 3 into the molokhia pot from step 2. If any mixture sticks to the frying pan, swirl a spoonful of the soup through the pan and pour it back into the pot.

   Uses Uncovered molokhia and chicken-stock soup · Complete garlic, olive-oil and coriander tasha

5. 5

   Step 5: Stir the soup from step 4 with the teaspoon salt and black pepper to taste. Taste and add optional extra salt if needed. Heat uncovered over medium heat until hot throughout, about 3 minutes, without letting it boil. Serve immediately with separately prepared vermicelli rice and lemon wedges if desired.

   Uses Complete molokhia soup with tasha · 1 teaspoon fine salt · Freshly ground black pepper, to taste · Additional fine salt, if needed after tasting · Ready cooked vermicelli rice, to serve if desired · Lemon wedges, to serve if desired