How long does it take to make Molokhia?
Fry garlic and coriander in fat and add to the stock; the leaves cook in it 20 minutes or more.
38 minTotal
18 minActive time
20 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Heat the olive oil in a deep pot over medium heat | 3 min |
| 2 | Add the onion and fry 5–8 minutes, stirring now and then | 6 min |
| 3 | Add the garlic and fry about 30 seconds to 1 minute, just | 45 sec |
| 4 | Add the cilantro and fry 1 minute | 1 min |
| 5 | Add the stock and bring to a boil | 5 min |
| 6 | Add the molokhia, salt and black pepper and cook 20 minutes | 20 min |
| 7 | Add the lemon juice and stir | 1 min |
| 8 | Serve with white rice | 1 min |
How to Tell It's Done
- until the onion is soft and translucent and starts to turn golden at the edges
- until fragrant
- until the leaves are tender and the soup is thick
Tips
- Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
- Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
More Ways
- First cook chicken in water with onion and spices, remove it and strain the stock; the molokhia leaves cook in this stock.
- Add lemon juice at the end of cooking, and serve with rice and the chicken.
The full recipe: Molokhia →
Recipes with Molokhia
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