Molokhia

by | Jul 29, 2019

TanyaAuthorTanyaCategoryDifficultyIntermediate

 I have to admit, the green stew isn’t the most appealing looking, but it is the most divine creation. When I was growing up in Toronto, we would take long drives up to a farm where an Egyptian agronomist would grow Molokhia and other middle eastern favourites. I remember driving back to the city with a trunk full of Molokhia leaves, marrow(koosa) and eggplants and then sitting with my grandmother, mother and sister, picking each leaf to prepare for tomorrows lunch and also freeze into bags for the winter months.

Molokhia is spelt in many different ways and translates to Jute Leaves. It refers to both the vegetable and the soup, which is made in various forms throughout the Middle East. The leaves and stems are very nutritious; high in protein, Dietary Fiber, calcium, iron and B-carotene. When exposed to water, they secrete a viscous syrup, similar in texture to that of boiled okra. For this reason, Molokhia is primarily made into a soup.

This recipe is my mother’s and I love it.

INFORMATION

CategoryDifficultyIntermediateYields6 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

INGREDIENTS

 1 kg Molokhia Leaves ( fresh or frozen - preferably not diced )
 1 Organic Chicken ( go vegan and use vegetable broth )
 1.50 l Water
 1 Onion ( large - cut into quarters )
 2 Cinnamon Sticks
 3 Bay Leaves
 11 Onions ( small golf ball size )
 1 tbsp Coriander ( ground )
 3 tsp Cinnamon ( ground )
 2 Garlic ( full bulbs for mashing )
 1 tbsp Butter
 1 Coriander ( bunch )
 1 Lemon ( juice )
 Salt ( to taste )

INSTRUCTIONS

1

Wash and pick the stem off the Molokhia, dry well. Once dry, roughly chop the leaves.

2

In a pot, Boil chicken with onions, cinnamon sticks, bay leaves, salt and pepper for 1.5 hours.

3

Remove the chicken, bay leaves and cinnamon sticks from the broth, leaving only the onions.

4

When the chicken has cooled, shred and put aside for later.

5

Smash garlic cloves together with salt and grounded coriander and fry in butter with the fresh coriander leaves.

6

Place the garlic mixture into the broth. (At this point, I like to puree the onion and garlic mixture into the broth, but you can leave it as is)

7

Add grounded cinnamon and bring the broth to a boil again.

8

Add molokhia leaves and mix in well. (If you are using frozen molokhia, do not boil for too long as the molokhia will become slimy)

9

Simmer for about 20 minutes. Add lemon juice and salt to taste. Top with shredded chicken.

10

Serve with vermicelli rice, and top with onion and vinegar, toasted pita , or chilis.

Ingredients

 1 kg Molokhia Leaves ( fresh or frozen - preferably not diced )
 1 Organic Chicken ( go vegan and use vegetable broth )
 1.50 l Water
 1 Onion ( large - cut into quarters )
 2 Cinnamon Sticks
 3 Bay Leaves
 11 Onions ( small golf ball size )
 1 tbsp Coriander ( ground )
 3 tsp Cinnamon ( ground )
 2 Garlic ( full bulbs for mashing )
 1 tbsp Butter
 1 Coriander ( bunch )
 1 Lemon ( juice )
 Salt ( to taste )

Directions

1

Wash and pick the stem off the Molokhia, dry well. Once dry, roughly chop the leaves.

2

In a pot, Boil chicken with onions, cinnamon sticks, bay leaves, salt and pepper for 1.5 hours.

3

Remove the chicken, bay leaves and cinnamon sticks from the broth, leaving only the onions.

4

When the chicken has cooled, shred and put aside for later.

5

Smash garlic cloves together with salt and grounded coriander and fry in butter with the fresh coriander leaves.

6

Place the garlic mixture into the broth. (At this point, I like to puree the onion and garlic mixture into the broth, but you can leave it as is)

7

Add grounded cinnamon and bring the broth to a boil again.

8

Add molokhia leaves and mix in well. (If you are using frozen molokhia, do not boil for too long as the molokhia will become slimy)

9

Simmer for about 20 minutes. Add lemon juice and salt to taste. Top with shredded chicken.

10

Serve with vermicelli rice, and top with onion and vinegar, toasted pita , or chilis.

Molokhia
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Tanya

Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected. She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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