Okay so I gotta represent the two sides of my heritage! This recipe is for the Egyptian half of me :-)
This is MY favorite Egyptian dish! It's take a few times to perfect it, but once you do it is well worth it! So yummy.
Molokhiyah is a green leafy soup. A typical Egyptian dish.
6-7 cups Chicken, Beef stock
1 package (I use the frozen - already cleaned and cut, but you can get it canned or fresh, which is found in most Middle Eastern specialty stores)
2 tbsp tomato paste ( This is optional, but I always cook it with tomato paste)
1 bayleaf
1 small onion, finely chopped (this is optional, I usually don't use an onion)
6 tbsp olive oil or butter (I like it with butter! YUM!
6 garlic cloves, minced/ground
3 tsp ground coriander
1 tsp salt
1 tsp peper
(These amount are approximates, I don't' usually measure, I go by taste)
Over high heat, bring the stock to a near boil in a large pot. Add the molokhiyah, stirring well. Add the tomato paste, cayenne pepper, and onion (if desired), and black pepper, continuing to stir. Reduce heat and simmer. The molokhiyah will simmer for about thirty minutes.
After the stock and molokhiyah have simmered for about ten minutes in a separate pan (skillet): heat the oil (or butter. Add the garlic, coriander, and the salt together into a paste. Fry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned.
After the garlic has been browned and the molokhiyah is nearly done (after it has been simmering for about thity minutes and has broken down to make a thick soup), add the garlic mixture and the oil it was fried in to the simmering molokhiyah. Stir well.
Add any of the remaining optional ingredients that you like. Continue simmering and stirring occasionally for a few more minutes.
Serve immediately, hot. Molokhia soup is often served over rice and sometimes with boiled chicken.