Sure, here is your text with the keyword incorporated as requested:—Enjoyed by Egyptians for centuries, molokhia, also known as Egyptian spinach soup, has not only served as a comforting meal but also as a nutritious powerhouse.
The blend of chicken and a mix of fresh or frozen molokhia creates a fragrant and deeply flavorful soup ideal for family gatherings, showcasing the warming hospitality of Egyptian culture.
Ingredients
- 1 L water
- 2 bay leaves
- 3-4 whole cardamom pods
- 1 tomato, quartered
- 1 onion, quartered
- 1.2 kg chicken, cut into large pieces
- 400 g molokhia leaves (fresh or frozen)
- Salt, to taste
- Black pepper, to taste
- 1 tbsp ghee or butter
- 8 garlic cloves, chopped
- 1 tbsp ground coriander
- 1 tsp sugar
Preparation
- In a large pot, bring 1 liter of water to a boil.
- Add 2 bay leaves, 3-4 cardamom pods, 1 quartered tomato, and 1 quartered onion to the boiling water.
- Add the chicken pieces to the pot and cook until tender, about 20-30 minutes.
- Remove the chicken pieces, debone them, and return the meat to the soup. Simmer.
- Season with salt and black pepper as needed.
- Add the molokhia leaves to the simmering soup. Stir to prevent clumping.
- Add 1 tsp sugar to maintain the green color of the molokhia.
- Heat 1 tbsp of ghee or butter in a pan. Add the chopped garlic and sauté until golden.
- Stir in 1 tbsp ground coriander and sauté until fragrant. Add a pinch of salt.
- Mix the sautéed garlic mixture into the molokhia soup.
- Let the soup heat through without boiling. Serve hot with rice or bread.
Did you know?
Molokhia has historical roots dating back to ancient Egypt, where it was not only a staple food but also revered for its supposed medicinal properties. The leaves are rich in vitamins A and C, along with minerals like calcium and iron, making it a nutrient-dense addition to diets. Interestingly, while molokhia is primarily known as a soup ingredient in Egypt, other cultures use the plant in various ways—such as the Arabian Peninsula, where it’s often sautéed or stewed.
If you’re exploring vegan options, molokhia can be easily adapted; avoid using chicken and use vegetable broth instead. The leaf itself is naturally low in calories but high in fiber, making it an ideal addition to a balanced diet. Its gel-like texture, when cooked, lends a unique consistency to dishes, and its mildly bitter taste pairs wonderfully with the smokiness of coriander and garlic.
Whether fresh, frozen, or even dried, molokhia remains one of the best greens to incorporate for both its health benefits and its deep cultural significance.—
