Let the Molokhia defrost at room temperature. Never let the Molokhia boil. Once you see bubbles on the sides, it's done. Serve warm
1 frozen bag of Molokhia
In a skillet, heat the oil over medium heat, then add the minced garlic, stir until it has a golden colour. Add the dry coriander and sauté with the garlic for 30 seconds.
Add the Molokhia to the simmering stock over medium to low heat, stir, then add the garlic mixture and tomato paste. Leave it for a few seconds, then turn off the heat.
4 cups chicken stock, 1 tablespoon tomato paste
serve warm.
Notes
Adjust the liquid to your taste. I add just 4 cups of chicken broth, which will give it a medium thickness. If you want it a bit thicker, use less broth.
Try to make your own broth instead of using store-bought stock. The homemade broth will definitely make this Egyptian soup taste better.
You can use any broth to make this recipe, such as chicken or meat. For me, I love chicken broth.
I don't add salt to Molokhia because I already added salt in the broth. However, I recommend tasting it and adjusting the seasoning according to your personal preference.
You can add ½ teaspoon of baking soda to the Molokhia while cooking. It helps maintain a fresh, bright green look for this dish.
Adding the tomato paste is optional, and it doesn't affect the colour of Molokhia (it will not make it red), but it gives it a bit of sweetness. You can replace it with 1 teaspoon of sugar if you like.
It is best not to cover Molokhia while it is hot; let it cool down first, then cover it; otherwise, it may separate from the broth.