Molokhia (Egyptian jute leaf soup with chicken)

One of the most distinctive dishes of Egyptian home cooking: a thick, slightly viscous green soup made from finely chopped jute leaf, with plenty of garlic and ground coriander. Eaten with rice and the boiled chicken.

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Method

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1. Bring the chicken to the boil with the onion, bay leaf, cardamom and salt in 1.5 L water, skim off the foam, then cook over low heat for 45 minutes. ⏱ Timer: 45 min
2. Remove the chicken, and strain the broth; pour 1 L back into the pot.
3. Add the frozen molokhia to the hot broth, and stir to thaw; keep it just below a simmer, not a rolling boil, or the leaves will settle.
4. In a small pan, fry the garlic with the ground coriander in the butter for 1-2 minutes, until golden and fragrant. ⏱ Timer: 1 min
5. Pour the sizzling garlic butter into the soup, season with salt and pepper, and heat together for 2-3 minutes. ⏱ Timer: 2 min
6. Crisp up the chicken in a 220°C oven or a pan for 10-15 minutes. ⏱ Timer: 10 min
7. Season the soup with lemon juice, and serve with rice and pita, with the crisped chicken alongside.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Frozen molokhia is available at Arab and Asian grocers.
• Don't let the soup boil hard, or the leaves will separate and settle to the bottom.

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