Molokhia is a leafy green. It is popular in Egypt, Lebanon, Morocco, Syria, and across North Africa and the Middle East.
It is cooked in different ways, but it is usually chopped, boiled, and served with rice.
If you store any leftover Molokhia leaves in zip-lock bags and place them in the refrigerator, it will keep good for around four days. In case you freeze them, the frozen Molokhia usually lasts for three months.
2 tablespoons vegetable oil
1 whole chicken cut up into pieces
2 liters water
1 pound (400g) molokhia leaves
5 cloves garlic sliced
1 lemon juiced
1 tablespoon tomato puree
4 tablespoons cilantro optional
- Cut up the chicken and remove the skin. In a bowl, add lemon, salt, and vinegar to the chicken and rub the mixture over it. and let it sit for 10 minutes then rinse it with fresh water (this is done to clean the chicken).
- In a pot, heat oil over medium heat and lightly brown the chicken on both sides. Add a whole onion to the pot, and brown it as well.
- Add boiling water, let it boil for a minute. Skim off any scum and fat that forms at the top to keep the liquid clear.
- Chop or puree thawed molokhia leaves using a blender with a little bit of water (or leave the leaves as they are). Add them to the pot, let it simmer for 30 minutes. Keep checking and stirring the molokhia, if the soup is too thick add more water.
- A few minutes before it's ready, add 5 cloves of sliced garlic, juice of a lemon, tomato puree, cilantro, and salt. Remove from heat.
- Serve over cooked medium-grain Calrose rice or basmati (the recommended portion is 2.5 cups of uncooked rice), or vermicelli rice, and onion sumac mix.