Dried Molokhia is one of the most popular staples in Arab and Egyptian cuisine. Unlike fresh Molokhia, the dried version retains its flavor and nutritional value for a long time, making it easy to store and use throughout the year.
Cooking Time
60 minutes
Serves
3 people
Ingredients
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Dried Molokhia leaves: ½ kg
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Chicken broth: 4 cups
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Tomato: 1, grated
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Garlic: 5 cloves, minced
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Dried coriander: 1 teaspoon
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Salt: to taste
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Black pepper: to taste
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Ghee or butter: 2 tablespoons
How to Prepare Dried Molokhia
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Heat the chicken broth in a pot until it comes to a boil.
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In a separate pan, heat the ghee and sauté the minced garlic until softened.
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Add dried coriander, salt, and black pepper to the garlic and stir together.
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Add the grated tomato and cook until it thickens slightly.
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Gradually add the dried Molokhia to the hot chicken broth, stirring continuously until the leaves dissolve and blend with the broth.
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Add the garlic mixture to the Molokhia and stir well.
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Serve the Molokhia hot alongside fluffy rice.
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