Molokheya (Egyptian Jute leaves Soup) served with a bowl of Rice

If you are Egyptian, you certainly know this dish.  If not, it is a very delicious soup made from jute leaves and served over rice or eaten with toasted pita. Traditionally its served with baked chicken on the side. Today I got adventurous and put shrimp inside. The frozen packet is only found in international markets not our typical grocery stores. So if you have one near you, give it a try. You will be pleased.

Ingredients:

1 packet frozen molokheya

6 garlic cloves, minced

1 tbsp butter

1/2 tsp ground coriander

2 cups chicken broth

salt and pepper

shrimp (optional)

shrimp marinade:

cumin

coriander

1 tbsp butter

2 minced garlic cloves

salt and pepper

Directions:

If you decide to use the shrimp, marinate the shrimp in a little coriander, cumin, garlic, salt, and pepper for 30  minutes. In a pot, melt the butter and saute the shrimp.Pour the broth over the shrimp and scrape the bottom of the pot to release the spices.

Bring the broth to a boil. Reduce the heat to medium. Drop the molokheya and keep stirring until the leaves break apart. DO NOT LET BOIL. In a small skillet, brown the 6 garlic cloves in butter adding the coriander and a dash of salt. Add to the molokheya, cover, turn off the heat, and let rest for 5-10 minutes. Season with salt and pepper. Serve over rice.

Source: daliasdelights original