Molokhia
Molokhia

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, molokhia. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This popular Egyptian soup made with minced Jute leaves is nutritious Molokhia the dish is made throughout much of Africa and the Middle East, but the origins of the dish. The Original Egyptian Molokhia Recipe الملوخية المصرية على أصولها. Molokhia, also Mulukhia is a green soup made from minced Jews/Jute mallow leaves and cooked in broth.

Molokhia is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Molokhia is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have molokhia using 6 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Molokhia:
  1. Make ready 1/2 kg of minced molokhia leaves (fresh or frozen)
  2. Get 2 cup of broth
  3. Make ready 1 tsp of dried coriander
  4. Take 1 tbsp of salt
  5. Take 1 tbsp of butter
  6. Take 10 clove of garlic (smoothly crushed)

It can be made from fresh, frozen, dried or preserved leaves. 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 a vegetable that has been widely eaten in Egypt and India, among other regions, since ancient Contents: Molokhia -Sticky, Slippery Power of the Summer. Molokhia Soup is a popular Middle Eastern dish.

Instructions to make Molokhia:
  1. Put cooking pot on medium heat.
  2. Put 2 cups of broth in cooking pot.
  3. Mix the garlic, dried coriander and salt until they seem like a paste.
  4. Add 1/2 the mixture of garlic, salt and dried coriander to the broth when it is boiled.
  5. Add the frozen molokhia to the broth and cover the cooking pot. Then put off the fire.
  6. Leave the molokhia to defrost in the heat of the broth.
  7. After 15 min. stir the molokhia firmly until it is lump-free.
  8. 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.
  9. Leave it to rest.
  10. DONE! (Preferably mixed with white rice or eaten with bread or chicken.)

Many people consider Egypt to be the origin of this dish, though there are several variations of the dish throughout the Middle East and even within Egypt. Molokhia, the grassy-tasting, green vegetable also known as jute or Jew's mallow, is occasionally available fresh at farmer's markets, but the frozen leaves are far easier to find. Molokhia is one of those classic Lebanese recipes that I grew up eating and learned how to make Also known as jews mallows or jute leaves, molokhia is basically a leafy green vegetable similar to. Molokhia (soup with chicken and jute leaves). Not generally well-known in the U.

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