Molokhia
Molokhia is a typical Syrian dish. It is rich in vitamins and vital nutrients. There are many ways to cook molokhia, from one region to another. You can get dried molokhia from Asian grocery shops. In English it is often called ‘dried mallow’. It is nice to serve molokhia with rice.
1 hour total time
20 mins prep time
40 mins cooking time
Serves
8
Ingredients
Method
1 200g box of molokhia (or dried mallow).
4 tbsp of ghee
5 tbsp of lemon juice
1 bulb of garlic, chopped finely
1/4 tsp of salt
2 vegetable stock cubes.
3 tbsp of dried coriander
1/4 tsp of pepper
Pick the stalks from then molokhia leaves, then soak the leaves in water for 20 minutes
Put the molokhia in a colander, rinse it thoroughly then squeeze out as much water as you can, like you would with spinach.
Put the ghee in a pot and fry the molokhia in portions, setting each fried portion aside. Don’t put too much in at any one time.
Fry the chopped garlic in the same pot. Sprinkle on a little coriander, then put the molokhia on top and add lemon, pepper, dried coriander and two stock cubes. Add water to cover the molokhia, season with salt and pepper.
Cover it and leave it on a low heat until the molokhia is tender.
