Molokhia (Egyptian Jute Mallow Soup)

Ingredients

• •2 cups fresh or frozen jute mallow (molokhia) leaves
• •4 cups vegetable or chicken broth
• •2 tablespoons olive oil
• •1 large onion , finely chopped
• •3 cloves garlic , minced
• •1 teaspoon ground cumin
• •Salt to taste
• •Black pepper to taste
• •Juice of 1 lemon (optional)
• •Cooked rice or bread for serving

Instructions

1. 1If using fresh molokhia leaves, remove any tough stems and wash the leaves thoroughly. If using frozen molokhia, thaw it according to the package instructions.
2. 2In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
3. 3Add the fresh or thawed molokhia leaves to the saucepan and stir well to combine with the onion and garlic mixture.
4. 4Pour in the vegetable or chicken broth, ensuring that the molokhia leaves are fully submerged.
5. 5Season the soup with ground cumin, salt, and black pepper to taste. Stir to incorporate the spices.
6. 6Bring the soup to a gentle boil , then reduce the heat to low and let it simmer for about 20–30 minutes, allowing the flavors to meld together.
7. 7Remove the soup from the heat. Optionally, squeeze the juice of a lemon into the soup and stir well to enhance the flavors.
8. 8Serve the molokhia hot, accompanied by cooked rice or bread .