Egyptian Molokhia Soup is a delicious and vitamin-filled soup I often make at home. The recipe is one that my grandmother used to make for me as a child. She lived in Egypt for over thirty years. It is impossible to find this soup in restaurants here, but it’s worth the effort—you will noticeably see your energy increase! – Rita Moldovanos
4 cups chicken or vegetable broth
3 bay leaves
1 onion, peeled and diced
Salt and pepper
2 pounds prepared molokhia leaves, purchased frozen and thawed (this can be bought at Save On Foods or many Mediterranean grocery stores; my favourite is Mediterranean Specialty Foods on Third and Commercial)
6 cloves garlic, peeled and minced
2 tablespoons cumin seed
½ cup olive oil or butter
Juice of 1 lemon
1. Pour the broth into a soup pot and add the bay leaves, onion, salt and pepper and bring to a simmer. Add the molokhia and season with salt and pepper. Stir well. Simmer for 20 minutes.
2. Pour the olive oil into a large skillet over medium high heat. Stir in the garlic and cumin seed. Continue stirring or swirling the pan. When the garlic is golden brown, pour the hot oil over the surface of the simmering molokhia. You can also use butter instead of oil. Squeeze the lemon juice in and serve immediately.
Best to make rice on the side to add in the bowl before you eat!
This article was written by Pure Light Laser