Heat the olive oil in a large pot over medium heat.
⚙ Pan-fryingStoveLarge pot
2
Add the onion and fry for 8 minutes, stirring, until the onion turns golden.
⚙ Adding to the hot fat and fryingStove
💡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.
3
Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
💡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.
To assemble
4
Add the stock and bring to a boil.
Stove
5
Add the molokhia, cumin, turmeric, salt and black pepper and cook 10 minutes, until the leaves are tender and the soup is thick.
Stove
6
Add the lemon juice and cilantro and stir.
7
Serve with white rice and pita bread.
191calories
8 gprotein
16 gcarbs
12 gfat
● protein 17%● carbs 32%● fat 51%
Per serving (437 g), of 4 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Large pot· Also works: Pot (Cook in two batches)
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