1/1 Photo of Egyptian Molokheya (Green Spinach-Like Soup)
2 hrs 10 mins
cooking in cairo...'s Note:
This is a Middle Eastern classic, but I must say its made best by those in Egypt! Ask anyone you know from Egypt about this and see what they say. It's so yummy, seems a bit strange has almost a gelatinous texture and slimy in its consistency, but once you taste you'll be hooked! Remember, you can find find frozen molokheya in most Middle Eastern markets. The English names for it are Jew's Mallow, Jute Mallow, Nalta Jute. Fresh is best, but I never found it fresh anywhere in USA. Frozen is just as delicious too, don't worry. Here in Egypt they cook this molokheya with rabbits, I have not been brave enough to try yet. Something about the thought of that cute little rabbit...LOL....Enjoy!
My Private Note
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- 14 ounces molokheya (use 1 frozen package- should be 14oz or 400 grams, there is only one size, so if different- no prob)
- 2 chicken bouillon cubes
- 1 whole roasting chicken (You could use a cornish game hen too, very flavorful)
- 3 onions (sliced)
- 1 carrot (sliced)
- 2 stalks celery (chopped large pieces, including the leaves)
- 2 teaspoons ground coriander
- 1/4 teaspoon whole coriander seed (smashed)
- 1 slice tomato (diced into small cubes)
- 1 slice onion (chopped fine)
- 8 garlic cloves (crushed, use FRESH ONLY)
- 1 dash cumin
- salt & pepper
- 2 tablespoons oil, for frying garlic
- 1Fill large stock pot with water, bring to a boil, add add sliced onions, carrot and celery. Add 2 chicken bouillon cubes and whole chicken or hen, sprinkle with salt and pepper.
- 2Cover and cook until chicken tender approximately 1-2 hours.
- 3Skim fats from water, strain out vegetables, remove chicken and reserve about 4 cups of the broth in pot.
- 4While broth is simmering on real low, add bag of molokheya and a teaspoon of ground coriander, salt & pepper and a dash of cumin to the broth. (Easy way to get bag into pot: I've found by just snipping top of plastic bag, then holding over hot pot, and sliding the molokheya into the pot, the steam helps it slide out easy) DO NOT COVER.
- 5Add the chopped tomato and onion into the pot, just a little, as stated, 1 slice tomato, 1 slice onion, both chopped.
- 6Preparing the "tasha" (this is what makes the molokheya famous & tasty too): Put 2 tablespoons oil into small frying pan.
- 7Add crushed garlic, stir until a golden brown, add teaspoon ground coriander and the few smashed coriander seeds, stir until all dry and formed together.
- 8Drop this into pot of molokheya while hot, you should hear a "tsshhh" sound, if so you did it- congratulations!
- 9Continue cooking on low heat for approximately 10 minutes, its ready to serve.
- 10To serve: Brown the chicken in a pan full of melted butter and serve with white steamed rice with lightly fried vermicelli pieces. (I will post recipe for this simple, yet delicious rice).
- 11Spoon the molokheya into bowls and let your guests spoon onto rice or dip their warm pita breads into their bowls!
- 12*** Sometimes I prepare a red sauce to spoon into each individual bowl, or serve next to the molokheya bowls- its tangy and a good complement to this dish. Just take 3 slices onions, brown in butter, add two tablespoons of tomato paste, salt & pepper, a dash of cumin, add some red chili sauce (shaata) and water, cook for 20 minutes, tastes should be tangy, not too thick, with a bit of tanginess and heat.***.
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Nutritional Facts for Egyptian Molokheya (Green Spinach-Like Soup)
Serving Size: 1 (86 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 112.2
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 1.7 g
- Cholesterol 21.4 mg
- Sodium 223.5 mg
- Total Carbohydrate 5.2 g
- Dietary Fiber 1.1 g
- Sugars 2.1 g
- Protein 5.8 g
The following items or measurements are not included: