YUM READS

Green molokhia represents one of the most famous foods in the Arab countries, and it is considered one of the most favorable plates in Egypt that is suitable for almost all occasions. Even mothers feed their toddlers on Molokhia because it is easy to swallow. Unlike the way Molokhia is cooked in Egypt as a soup, other Arab countries like Saudi Arabia and Lebanon have a distinctive way of preparing it.

Yehia Ali, Chef at Holiday Inn, said that fresh molokhia contains 1.5% fiber, and it is one of the old dishes that were served during the period of the pharaohs, but in this era, it was always cooked with rabbits. However, nowadays it is cooked differently in Egypt.

Ali said that it is recommended to use a light carbonate spray on the molokhia to preserve the chlorophyll that gives it the fresh green color and helps to maintain a cohesive texture of Molokhia soup.

Egyptian Molokhia

Ingredients:

½ kg Molokhia

Dru green coriander

2 Garlic lobes

Chicken or meat pieces alongside their soup

A sprinkle of carbonate

Two tablespoons margarine

Amount of salt

Instructions:

1 - In a dish, combine a quantity of the dry coriander with two garlic cloves and grind them. Then, leave them for 10 minutes together, until each other's oils merge

2. Prepare chicken or meat soup

3. On a table, put the ground garlic mixture with margarine

4. Add the soup with the cone of Molokhia, then apply a light carbonate sprinkle

5- Pour the fried garlic and coriander with municipal obesity and put it on the molokhia until you make the "tray" of the molokhia

6. Leave the mixture covered for two minutes to retain the smell of garlic

7. Egyptian molokhia is served next to rice with reddish noodles as well as a type of meat

Chef Hassan Mohammed said that the Lebanese molokhia is different from the Egyptian green molokhia, as the Egyptian is more like a drink, but the Lebanese molokhia is dry.

Mohamed added that the water added in the Lebanese recipe is only for the cohesion of the texture, and the Egyptians are recommended to experience the Lebanese recipe for its different taste and delicious flavor.

Lebanese Molokhia

Ingredients:

Molokhia vegetable leaf extracted

A spoonful of corn oil
Spoonful from the municipal margarine
½ kg of chopped meat cubes
Large onion cut into squares
Two mashed garlic cloves
Amount of dry coriander
Amount of green coriander
2 cups of water
Chickpeas
Salt and pepper as desired

Instructions:

1 - Bring the green molokhia leaves, wash them well, and leave them for 20 minutes until it is dry

2 - In a pan with a spoon of oil, fry the Molokhia leaves, and then fine it from the oil completely

3. Bring a bowl. Add to it a spoon of municipal margarine, and onion for whipping with two cloves of garlic, next to green coriander sticks, and dry coriander, with pieces of meat

4. Add 2 cups of water to the bowl, and add the molokhia leaves

5. Put a small spoon of salt, and a small spoon of black pepper

6. Add some chickpeas

7- You can add colored pepper as desired

8- Leave them together until they merge for 20-30 minutes

9- Serve hot with white rice next to roasted chicken or grilled meat