Very Simple Molokhia

January 9, 2013 1 Comment

This hearty healthy soup like dish is one of my Mediterranean favorites!  There are many different ways to prepare Molokhia (Jew’s mallow), and I do like to dabble with the old traditional styles using chicken, beef or especially rabbit, but here is a quick, easy and very tasty version that cuts the preparation time down significantly.

 

1 bag frozen Molokhia (I’ve only ever seen this in Halal or Arab Supermarkets)

1 16 oz can crushed tomatoes

5 big cloves garlic

6 chicken bouillon cubes

2 cups water

1 bottle of EVOO on hand

Salt to taste

2 cups cooked rice

  • Thaw the Molokhia.
  • Finely chop the garlic and place in pan with a good splash of EVOO, sautee the garlic.
  • Add the can of tomatoes, and another good splash of EVOO, and allow the mixture to cook down under low heat for about 20 minutes or until the tomatoes become completely mushy and like a sauce.  The tomatoes cook down best if you use plenty of EVOO.
  • In the meantime, place the water in a saucepan, add the bouillon cubes and make your broth.
  • Add the thawed Molokhia to the tomato mixture and mix together.
  • Add the broth, and let the mixture cook at a slow boil for a couple minutes.
  • Scoop cooked rice into 4 bowls and serve over rice. 

Serves 4

Note you can add the broth to make your Molokhia soup like, or use less of it and have it be more as a topping over the rice. It’s up to you, and yummy either way.

Filed Under: Killer Cookin' 1 Comment

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Comments

  1. MO Hagar says
    January 25, 2013 at 2:15 pm

    Nice one .but the original Molokhia we do not use crushed tomatoes but some parts of Egypt use tomatoes
    It is geat with or without anyway.

    Reply

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