Molokheya

I loved this soup when we visited Egypt recently and was so excited to find frozen molokheya in our local Middle Eastern store. Molokheya is a green leaf plant that grows on the banks of the Nile and the soup also called Molokheya has been a popular dish in Egypt since the time of the Pharaohs. 

It's such a simple soup to prepare. Although I'm well aware that most of the Molokheya soup in Egypt would have been made with chicken stock using veg bouillon didn't change its wonderful green and garlic flavour. 

Ingredients

400g frozen chopped Molokheya

6 large garlic cloves, finely chopped

500ml veg stock from bouillon. 

salt, to taste

ground black pepper, to taste

to serve

boiled rice

toasted pitta

Method

In a saucepan heat the veg oil over a medium to low heat then add the garlic. Sauté for a minute until they begin to release their fragrance. Be careful not to burn. 

Add the stock and chopped molokhia. 

Turn up the heat a little, bringing the soup to a gentle simmer. Cook the molokheya leaves through until the soup has your preferred consistency, about 10 minutes.

Taste and season with a pinch of pepper and some salt if needed.

Remove from the heat and allow to cool for a minute or two before serving.

Serve with boiled rice, (or vermicelli & rice) and some toasted pitta bread if you like.