Molokhia is a classic Palestinian recipe typically in Spring time when the plant is abundant in the mountains. The English name for this plant is Arab’s Mallow, Jew’s Mallow, or Jute Leaves. It’s cooked in a soup and produces a gluey texture.
The Ingredients
- 2 Chicken bullions (or vegetable)
- 3 Cups water
- 1 Cup
molokhia - 1 Tablespoon paste or 1 small can tomato sauce
- Cilantro
- Garlic
- Sazon/adobo
- Salt/P
epper
The Directions
Step 1
In a pot over low-medium heat, drop in all ingredients except for garlic. Let boil then simmer low heat for 30 minutes.
Step 2
As the molokhia gets ready, fry garlic in olive oil until golden.
Step 3
Remove molokhia from heat and drop fried garlic into the mix.
Step 4
Serve with white rice and Falahi Salad. Pour molokhia over white rice and squeeze lemon juice on top.
Notes
- There are different variations to this recipe. It is preferred you drop beef stew meat in the molokhia mix for extra flavor and protein. But we made this vegetarian style.
- Sazon is a Hispanic seasoning and not traditional in any way. You can leave it out.
- If you are making it vegetarian, I would fry onions first before adding all the ingredients. Typically if you’d add beef stew, you would have boiled the meat with onions and bay leaves.
- The addition of tomato sauce is also optional. Traditional Egyptian recipes do not include tomatoes. Egyptian friends might even be mad at us for adding tomato sauce.
