Molokhia - Egyptian Jute Mallow Soup

Tap an ingredient or step to check it off.

1. 1Step 1: Place your chicken in a large stock pot along with the water. Bring to a boil on stove over high heat.
2. 2Step 2: Once it reaches a boil, allow to boil for five minutes. During this time, skim off any scum that rises to the surface of the water.
3. 3Step 3: After skimming the water, add the rest of the broth ingredients.
4. 4Step 4: Reduce heat to a simmer, cover the pot, and simmer for 45 minutes.
5. 5Step 5: Remove chicken and set aside, and strain your chicken broth.
6. 6Step 6: Measure out 4 cups of broth and add back to pot. Heat over medium-high flame.
7. 7Step 7: Add frozen blocks of molokhia to broth. Cook until melted, stirring often, until fully incorporated into broth. Do not allow it to boil and do not cover the pot.
8. 8Step 8: Once fully melted, turn heat down to low.
9. 9Step 9: In a small frying pan, heat your ghee (or butter or oil) on medium-high heat. Add garlic and fry, stirring continuously to avoid burning. Once the garlic becomes fragrant, add ground coriander and continue stirring until it reaches a golden color.
10. 10Step 10: Quickly add tasha to the molokhia by pouring it in, and then adding molokhia to your frying pan and swirling it around to make sure you get it all.
11. 11Step 11: Stir in thoroughly.
12. 12Step 12: Add juice of half lemon, and salt and pepper to taste. Turn off heat.
13. 13Step 13: Mince onions and put in a bowl or small container. Add a pinch of salt. Cover with vinegar and set aside.
14. 14Step 14: Your chicken is fully cooked, but you will want to brown the skin before serving. Sprinkle with salt and additional spices if desired (like baharat/7 spice) and then pan fry in ghee, butter or oil until golden brown or brush with oil and cook under the broiler, watching carefully so it doesn't burn.