500 grams of dried Egyptian Moloukhia. Moloukhia is a traditional dish in Egypt and the Arab countries. Moloukhia leaves have been dried whole. Our dried Egyptian Moloukhia can be use in recipes whole, however many recipes require a finer mixture. For a finer mixture dried leaves can be run through a food processor or crushed by hand and sifted through a food strainer.
It is advised that prior to cooking you check for any naturally occurring small stones or stems which are commonly present as part of the harvesting process.
Recipe: Molokhia Soup (Arab Greens Soup)
Ingredients:
- 1 whole chicken cut up
- 6 cups chicken stock
- 2 cups finely dried molokhia-stems removed, cleaned and sifted.
- one tablespoon tomato paste (optional)
- one small onion, finely chopped (optional)
- black pepper, to taste
- two tablespoons olive oil, butter, or any cooking oil
- several cloves (or more as desired) of garlic, minced
- one teaspoon ground coriander
- one teaspoon salt
- juice of one lemon
- ground cayenne pepper or red pepper, to taste (optional)
Directions
Brown cut up chicken in a small amount of olive oil and set aside.
bring the chicken stock to a near boil in a large pot.
Add browned chicken to chicken stock mixture.
Add the molokhia and stir well.
Add the tomato paste, onion (if desired), and black pepper, continuing to stir.
Reduce heat and simmer for about 1 hour or until chicken is thoroughly cooked.
After the chicken and molokhia have simmered for about ten minutes: heat the oil (or butter) in a skillet.
Using either the back of a spoon in a bowl or a sharp knife on a cutting board, grind the garlic, ground
coriander, and the salt together into a paste. Fry the mixture in the oil for two to four minutes, stirring
constantly, until the garlic is slightly browned.
After the garlic has been browned and the molokhia is nearly done (after it has been simmering for about twenty minutes and has broken down to make a thick soup), add the garlic mixture and the oil it was fried in to the simmering Moloukhia. Stir well.
Add any of the remaining optional ingredients that you like. Continue simmering and stirring occasionally for a few more minutes until chicken is thoroughly cooked.
Adjust seasoning to taste. Serve hot. Moloukhia soup is often served over boiled Rice. RECIPE CAN BE DOUBLED.
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