Molokhia - Egyptian Green Leaf Soup – Dairy-free version

👨‍🍳 Method

For the Fried onion

1. 1
   Cook the chicken in the water about 45 minutes, until tender. Remove the chicken, pull it into pieces and reserve the stock.

   StoveLarge pot
2. 2
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ 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.
4. 4
   Add the garlic and fry 2 minutes, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Add the cilantro and cumin and fry 1 minute, until fragrant.

   Stove
2. 6
   Add the stock and bring to a boil.

   Stove
3. 7
   Add the molokhia, salt and black pepper and cook 10–15 minutes, until the leaves are tender and the soup is thick.

   Stove
4. 8
   Add the canola oil and lemon juice and stir.
5. 9
   Serve with rice and with the chicken pieces.