It's called Corchorus which is known as Egyptian spinach. A very powerful dish of braised greens served as a side dish in Egyptian tables, originally came from ancient Egyptian. It's one of the most famous Egyptian traditional dishes, and it will be your new favourite soup this summer!
Equipments
Deep bowl
Food processor
Pot
Saucepan
Pan
Whisk
Ingredients
400gMolokhia, a full package of fresh molokhia
FullheadGarlic, minced
1/2tspBicarbonate sodium
1tbspDry coriander
1/2tspSugar
4 cups of chicken broth , or your preferred broth
1tbspof ghee /butter/ vegetable oils
Instructions
Remove the stem of molokhia from the lead.
Clean it viciously. The leaves hold much dirt so you need to make sure it is cleaned. Put it in a deep bowl, and submerge the leaves with water, drain from the water and repeat seven times. Yes.
Bring the food processor and put the molokhia leaves in it with 2 tbsp of water, no more than 4 tbsp. And mince it until it looks fine. Don't mix it too much because the molokhia has some texture.
Put it in a bowl, and add bicarbonate sodium, and put it in the fridge until we prepare the broth.
In a deep pot over medium-high heat pour the broth, add 1/2 1 tbsp of the garlic and 1/2 tsp of the coriander. Stir. Wait until it boils and fragrant.
Put the molokhia in a small saucepan, pour the broth gradually into it and whisk. Don't pour all the stock as you need the molokhia to be in a very slimy consistency. Stir with a whisk.
Molokhia will slowly melt in the broth. Wait until it has completely melted. Check consistency, if it is too thick add more broth. Gif shows the right consistency.
Sauté the rest of the garlic for 15-30 seconds in 1 tbsp of oil until lightly golden and fragrant.
Add the 1/2 tsp coriander and a dash of sugar, and keep stirring for another 20 seconds.
Bring the molokhia to boil, remove from heat. Add the garlic mixture to it instantly. Stir for 30 seconds and serve.