Molokheya soup

molokheya_soup

Molokheya soup is a popular dish in Egyptian and Levantine cuisine. It is made from the leaves of the jute plant, also known as “molokheya” or “molokhiya.” This veggie is abundant throughout Egypt and other parts of North Africa and the Middle East.

The recipe usually starts with boiling chicken or beef with spices like garlic, coriander, and cumin. The broth is then mixed with molokheya leaves, resulting in a thick and savory green soup. It’s typically garnished with crispy fried onions and served over white rice.

Molokheya is a staple food in Egypt, Palestine, Jordan, Syria, and Lebanon, with each region having its own variation of the recipe. Nevertheless, the Egyptian version is distinguished for its rich flavor and nutritional value.

The nutritional benefits of molokheya soup are substantial. It is rich in vitamins A and C, iron, calcium, and antioxidants. Also, the molokheya plant has been proven to help digestion and prevent certain serious illnesses and diseases like diabetes, heart diseases, and obesity.

Molokheya soup is not only nutritious, but it’s also very easy to prepare. Every housewife in Egypt knows how to prepare it, and it is commonly served in any celebration or gathering.

Traditionally, the molokheya leaves are plucked from the plant, washed, and then dried in the sun for about a week. The dried leaves are then crushed into unrefined fronds, which are used to make the soup. Nowadays, with modern food processing, the leaves are also available in the frozen food section of most Middle Eastern stores.

Molokheya soup has been part of the Egyptian cuisine for centuries, dating back to the Pharaonic era. It is said to be the favorite dish of the ancient Pharaohs of Egypt, who were known for their opulent lifestyle and appreciation of fine cuisine.

Over time, the recipe evolved and became more accessible to the common people. Molokheya soup became a symbol of hospitality and generosity that every Egyptian takes pride in. Every family has its unique recipe, and every molokheya soup pot carries with it a distinct flavor and aroma that captures the essence of the Egyptian kitchen.

In conclusion, Molokheya soup is a delicious and nutritious dish that has been a staple food in Egypt and several other countries in the Middle East for centuries. It’s easy to make, flavorful, and packed with health benefits. Implementing it in your food routine will be a noble addition to your healthy diet.

Ingredients:

  • 1 pound frozen or fresh molokheya leaves
  • 4 cups chicken or vegetable broth
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Cooked white rice, to serve

Instructions:

  1. If using frozen molokheya leaves, let them thaw before using. If using fresh leaves, wash and chop them into small pieces.
  2. In a large pot or Dutch oven, heat butter and olive oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
  3. Add garlic, coriander and cumin powder to the pot, and stir to coat the onion. Cook for 1 minute until fragrant.
  4. Add molokheya leaves to the pot and stir to combine. Cook for 2-3 minutes until the leaves wilt.
  5. Pour in chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, and let the soup simmer for 30-45 minutes.
  6. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, let the soup cool for a few minutes, then transfer it to a regular blender and blend until smooth.
  7. Add salt and pepper to taste. Serve the soup hot over cooked white rice.

Enjoy your delicious authentic Egyptian Molokheya soup!