Molokhia. The Original Egyptian Molokhia Recipe الملوخية المصرية على أصولها. This popular Egyptian soup made with minced Jute leaves is nutritious and delicious over rice Molokhia the dish is made throughout much of Africa and the Middle East, but the. Molokhia or Mulukhiyah (various spellings based on the Arabic: ملوخية‎) is a soupy vegetable dish.

I don't care how you spell it (Molokhia, Molokheya, Mulukhiya) It is a low calorie food prepared using finely minced leaves of the Molokhia plant, which are. Молохея с кроликом (Molokhia bil arnab). Molokhia helps to protect heart health, regulate digestion, improve circulation and sleep habits, protect the immune system, reduce inflammation and build strong bones. Molokhia is one of those classic Lebanese recipes that I grew up eating and learned how to make from my mom. You can Have Molokhia using 6 ingredients and 10 steps. Here is how you cook that.

Ingredients of Molokhia

What You needis 1/2 kg of of minced molokhia leaves (fresh or frozen).
What You needis 2 cup of of broth.
Lets Go Prepare 1 tsp of of dried coriander.
What You needis 1 tbsp of of salt.
It's 1 tbsp of of butter.
What You needis 10 clove of of garlic (smoothly crushed).

It's a jews mallow stew made with shredded pieces of tender chicken cooked in a lemony broth and. Molokhia has a slippery consistency much like okra, and the taste varies according to the method of cooking and the stock that is used. It can be made from fresh, frozen, dried or preserved leaves. Contents Molokhia -Sticky, Slippery Power of the Summer Molokhia (Jew's Mallow): A Summer Vegetable Molokhia, also Mulukhia is a green soup made from minced Jews/Jute mallow leaves and cooked in broth.

Molokhia step by step

Put cooking pot on medium heat..
Put 2 cups of broth in cooking pot..
Mix the garlic, dried coriander and salt until they seem like a paste..
Add 1/2 the mixture of garlic, salt and dried coriander to the broth when it is boiled..
Add the frozen molokhia to the broth and cover the cooking pot. Then put off the fire..
Leave the molokhia to defrost in the heat of the broth..
After 15 min. stir the molokhia firmly until it is lump-free..
Heat the butter and fry the rest of the mixture (salt, garlic and coriendar) until they are golden in color. Then quickly put it over the cooking pot with the molokhia..
Leave it to rest..
DONE! (Preferably mixed with white rice or eaten with bread or chicken.).

This is the Egyptian Molokhia with all its tips and tricks from my grandma's kitchen. Molokhia is a very popular jews mallow (jute leaves) stew throughout the Middle-east. The word Molokhia is spelled in so many different ways and in Arabic translates to jews mallow, and/or jute leaves. Molokhia (soup with chicken and jute leaves). Not generally well-known in the U.