Molokhia

Description
Molokhia (Egyptian Greens Soup)

Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout Egypt, the Levant, and similar climes elsewhere.

Molokhia soup is often served over boiled rice and sometimes with boiled chicken.

Ingredients

 * 6 cups chicken stock
 * 1 Lb fresh molokhia leaves or frozen molokhia leaves (thawed)
 * 1 tbsp tomato paste (optional)
 * 1 hot chili pepper, cleaned and chopped (optional)
 * 1 bay leaf (optional)
 * 1 small onion, finely chopped (optional)
 * black pepper, to taste
 * 2 tbsp olive oil, butter, or any cooking oil
 * several cloves (or more) of garlic, minced
 * 1 tsp ground coriander
 * 1 tsp salt
 * 1 tbsp fresh coriander leaves (also called cilantro) or fresh parsley, finely chopped (optional)
 * juice of 1 lemon or a teaspoon vinegar (optional)
 * ground cayenne pepper or red pepper, to taste (optional)

Directions

 * 1) Chop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimey.
 * 2) Bring chicken stock over high heat to a near boil in a large pot. Add the molokhia, stirring well.
 * 3) Add the tomato paste, chili pepper, bay leaf, and onion (if desired), and black pepper, continuing to stir.
 * 4) Reduce heat and simmer. The molokhia will simmer for about twenty minutes.
 * 5) After the chicken stock and molokhia have simmered for about ten minutes: heat the oil (or butter) in a skillet.
 * 6) Grind a fine paste of garlic, ground coriander, and the salt.
 * 7) ry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned.
 * 8) Simmer this for about twenty minutes until garlic has been browned.
 * 9) After the molokhia is nearly done add the garlic mixture and the oil it was fried in to the simmering molokhia. Stir well.
 * 10) Adjust seasoning. Serve immediately, hot.