Egyptian Mulukhiyah

Ingredients

• Butter

  Unsalted

  22g

• Minced Garlic

  Nature's Place

  18g

• Spices Ground Coriander

  Compliments

  5 tsp or 20g

• mulukhiyah

  minced mulukhiyah

  100g

• Chicken stock

  Soup, home-prepared

  500g

Directions

1. Ingredients 2 Tablespoons butter 1/2 Tablespoon crushed garlic. 2-3 lardge garlic cloves. 1 1/2 Tablespoon dry coriander. 1 cube chicken bouillon. 2-3 cups chicken broth divided. 1 (400g) package of frozen Molokhia. ▢Salt to taste
2. Instructions In a deep pot over medium-high heat melt butter then sauté garlic for 15-30 seconds until lightly golden and fragrant. Add coriander and keep stirring for another 30 seconds. Pour in one and half cups broth and sprinkle the bouillon cube. Stir everything together until bouillon is dissolved. Add the Molokhia, and turn down the heat to medium low,. Using a whisk stir until the Molokhia has melted completely in the broth. Check consistency of the Molokhia, It is going to be thick. If you like it that way then do not add any more broth but if you want it thinner then add broth until you reach the consistency you love. Now Check the taste If it needs more salt add salt to your liking. Continue cooking Molokhia until the leaves are cooked and does not taste raw anymore. Molokhia is usually done when it just starts boiling all over on low heat. Do not cover Molokhia immediately, let it cool down completely before covering or serve directly with rice, chicken and pita