Saturday, November 6, 2010

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 (the Egyptian way) or eaten with toasted pita. Traditionally, it is cooked with rabbit. My husband's family puts shrimp in it so I decided to make it for him tonight his way. Personally, I like it better with chicken the way I had it growing up. But certainly it is just as good plain. 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.

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:
1 tbsp butter
2 minced garlic cloves
salt and pepper

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
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