How to Make Egyptian Green Molokhia with Ta’lia (Garlic-Coriander Topping)

Molokhia, often called “the food of kings,” is one of the most famous dishes in the Arab world, originating from ancient Egypt. Known for its unique flavor and velvety texture, it is highly nutritious, containing essential vitamins and minerals. The secret to a perfect Molokhia lies in the “Ta’lia” or garlic-coriander topping, which gives the dish its distinctive aroma and taste.

Cooking Time: 60 minutes

Serves: 5 people

Ingredients

• Chicken: 1 whole, boiled

• Molokhia leaves: 1 kg, fresh

• Chicken broth: 4 cups

• Garlic: 10 large cloves, minced

• Dried coriander: 2 tablespoons

• Clarified butter (ghee): 2 tablespoons

• Salt: to taste

• Black pepper: to taste

Instructions

1. Prepare the Molokhia:
   Wash the Molokhia leaves thoroughly, pat them dry, and finely chop them using a knife, food processor, or blender.

2. Cook the Molokhia:
   In a medium-sized pot, heat the chicken broth until it boils.
   Add the chopped Molokhia to the boiling broth, stirring constantly with a whisk to avoid clumps.
   Once it starts boiling, immediately remove from heat to prevent it from overcooking and losing its silky texture.
   Add the boiled chicken pieces, season with salt and black pepper, and stir gently.

3. Prepare the Ta’lia (Garlic-Coriander Topping):
   In a small pan, heat the ghee. Add the minced garlic and sauté until golden brown.
   Add the dried coriander and stir for about 30 seconds until fragrant.

4. Combine and Serve:
   Pour the hot Ta’lia over the Molokhia in the pot and stir quickly to mix the flavors.
   Serve immediately with steamed white rice or fresh bread.

This method ensures a rich, aromatic, and perfectly textured Molokhia, just like the traditional Egyptian way.