Classic Egyptian Molokhia with Garlic-Coriander Taqlia

Ingredients

• Fresh finely chopped jute mallow leaves500g fresh leaves, finely chopped with Makhrata
• Rich chicken, duck, or rabbit broth3-4 cups well-seasoned rich broth
• Minced fresh garlic1 whole head (8-10 cloves)
• Ground dry coriander1 tablespoon dry coriander
• Egyptian baladi ghee2 tablespoons

Allergens (inferred from ingredient names): milk

Nutrition per serving (modelled estimate, not measured): kcal 120, protein 6, fat 7, carbs 10, fiber 4, sugar 2

Original steps

1. Bring seasoned, strained rich broth to a boil in a medium pot.
2. Lower heat, add minced molokhia, and whisk briskly until completely dispersed and smooth. Do not let molokhia boil vigorously or it will separate.
3. In a small skillet, melt baladi ghee. Sauté minced garlic until pale golden, then add ground dry coriander and sauté until fragrant and golden.
4. Pour sizzling garlic-coriander Taqlia over the pot of molokhia with a theatrical gasp, swirling a ladle of soup in the skillet to capture every drop of garlic ghee.
5. Simmer for 1 minute on low heat.
6. Never cover the pot after cooking, which keeps the bright emerald green color and prevents leaves from falling to the bottom.