Egyptian Molokheya (Green Spinach-Like Soup)

May 15, 2023May 15, 20230 1
Delicious Egyptian Molokheya (Green Spinach-Like Soup) recipe for your lunch or dinner
in Soup

Prep

20 min

Cook

2 hours

Ready In

2 hours and 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

14 ounces molokheya ( use 1 frozen package- should be 14oz or 400 grams , there is only one size , so if different- no prob )
2 chicken bouillon cubes
1 whole roasting chicken ( You could use a cornish game hen too , very flavorful )
3 onions ( sliced )
1 carrot ( sliced )
2 stalks celery ( chopped large pieces , including the leaves )
2 teaspoons ground coriander
1/4 teaspoon whole coriander seed ( smashed )
1 slice tomatoes ( diced into small cubes )
1 slice onion ( chopped fine )
8 garlic cloves ( crushed , use FRESH ONLY )
1 dash cumin
salt & pepper
2 tablespoons oil , for frying garlic

Nutrision Information

Servings Per Recipe
6
Calories
310
Sugar
4g
Fat
18g
Molokheya is a soup that has a long history in the Middle East and North Africa, and it is a popular dish during Ramadan. It is made using molokheya, a leafy plant that is similar in texture to spinach and has a unique flavor. The name 'molokheya' translates to 'king's dish' in Arabic, and it is said to have been a favorite of ancient Egyptian rulers. The dish has since spread to other parts of the world and is now enjoyed globally. The soup is usually served with rice or bread and can be made with chicken, beef, or even as a vegetarian option. It is a staple in many households and is often considered a comfort food.

Instructions

1.Rinse and clean the whole chicken and pat dry.
2.In a large pot, add in the chicken and cover it with water. Add in sliced onions, sliced carrot, chopped celery (including the leaves), whole coriander seed, ground coriander, cumin, and bouillon cubes.
3.Bring to a boil and then let it simmer on low flame for about 1.5 hours, until the chicken is fully cooked. Remove the chicken from the broth and let it cool down.
4.De-bone and shred the chicken into small pieces. Set it aside.
5.In a pan, fry the diced onion in oil until golden brown. Add the crushed garlic, stir until fragrant, and set it aside.
6.In another pot, pour in the chicken broth and the frozen molokheya. Bring it to a boil.
7.Reduce heat and let it simmer for 5 minutes.
8.Add in the diced tomato and shredded chicken.
9.Add salt and pepper to taste. Let it simmer for an additional 5 minutes.
10.Add the fried onion and garlic mixture to the soup.
11.Serve hot with white rice or bread.

PROS

Egyptian Molokheya is a delicious, healthy, and hearty soup that is perfect as a meal on its own or as a starter.
It is packed with nutrients and has a unique flavor that is both tangy and savory.

The use of fresh garlic enhances its flavor and health benefits.

It can be stored in the fridge and reheated for up to 3 days.

CONS

The texture of the soup might be a little slimy and may not appeal to everyone.

It is a bit time-consuming to make, and requires several ingredients.

Although it is healthy, the addition of fried onion and the use of chicken bouillon cubes makes it high in sodium and calories.

HEALTH & BENEFITS

Molokheya is a leafy green vegetable that is high in vitamin C, iron, calcium, and fiber.
It is known to improve digestion, boost the immune system, reduce inflammation, and support bone health.
Garlic is known to have antibacterial properties, reduces inflammation, and may lower the risk of heart disease.
Chicken provides protein and minerals necessary for the body.

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