Egyptian Molokhia

local_grocery_store Ingredients

• 2 cups Jute leaves, chopped
• 4 cups Chicken or vegetable broth, warmed
• 4 Garlic cloves, minced
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Ground coriander
• 1/2 teaspoon Ground cumin
• for serving Lemon wedges
• for serving Cooked rice or bread

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat.
2. 2.Add the minced garlic and sauté until fragrant, about 1 minute.
3. 3.Add the chopped jute leaves and cook for 5 minutes, stirring occasionally.
4. 4.Pour in the warmed broth and season with salt, ground coriander, and ground cumin.
5. 5.Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
6. 6.Remove from heat and let it cool slightly.
7. 7.Using an immersion blender or a regular blender, blend the mixture until smooth.
8. 8.Return the pot to the heat and simmer for an additional 10 minutes.
9. 9.Serve the molokhia over cooked rice or with bread.
10. 10.Garnish with lemon wedges and enjoy!

lightbulb_outline Tips

• chevron_rightIf jute leaves are not available, you can substitute spinach or kale.
• chevron_rightFor a heartier version, add cooked chicken or beef to the molokhia.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.