Molokhia- Egyptian Jute Leaf Soup

Name: How to cook Molokhia- Egyptian Jute Leaf Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Molokhia- Egyptian Jute Leaf Soup

Molakhia is a popular soup in Egypt, other Middle East countries and few African countries,it's prepared with Chicken broth and Jute leaves / Paath Saag. The recipe may vary from every household. The jute leaves are called Molakhia and the name of the dish is also named after it. A whole chicken broth is prepared which is strained and then the frozen or fresh minced jute leaves are added and cooked, and then tempered with crushed Coriander seeds and garlic. The cooked whole chicken is also eaten as side dish along with it. But as I had some chicken bones left after deboning chicken for other chicken items so I made use of that and moreover I had other side dishes too to have it with rice. I have linked other delicious Jute leaves preperation or dishes too. You can have a look. #cookeverypart #cookpadindia

Ingredient

Food ration :

2-3 servings

Cooking time :

1 hr 30 mins

Chicken whole or a good Quantity of Chicken bones

1 litre

plus water as needed

Onion slitted

3-4

Green Cardamom crushed

Cinnamon stick (optional)

1/4 tsp

Salt or as per taste

1 Bunch

Jute Leaves cleaned and washed (fresh or frozen)

1-2 tbsps

Olive oil/ Veg oil

1/2 tbsp

Coriander seeds

5-6

Garlic cloves

Cooking instructions

* Step 1

Prepare the broth first by adding enough water and other ingredients for broth, don't add the jute leaves now. A good broth will be obtained after an hour of boiling. In the process you can add hot water as and when needed to make the desired quantity and consistency broth.

* Step 2

Once broth is ready strain it and rinse the same pot with water and add the frozen or fresh jute leaves, whatever way you use but chop the jute leaves. Keep it open and cook for about 10-15 minutes till raw aroma and flavour of jute leaves goes away. In order to keep the leaves green it is cooked in an open pot and not covered with lid. You can blend it if you want, I left as it is.

* Step 3

Once jute is ready, crush the coriander seeds and garlic cloves roughly. Heat oil and add both garlic and coriander seeds. Once the garlic becomes nutty brown and you can smell the nice aroma of coriander seeds add it to the prepared soup. Serve warm with Rice.