Recipe courtesy of Nahed, Cooking.Journey
Nahed of Cooking Journey shares unique twists to traditional Middle Eastern Dishes. We love the vibrant colors in her food! Illustrative, informative captions accompany her posts, and we’ve certainly learned a new thing or two about dishes we thought we were already familiar with!
Nahed’s Your Lebanon Chef Feature Page
- 2 packages molokhiyeh frozen (also known a Egyptian Spinach, Nalta jute, or tossa jute)
- 5 cloves garlic chopped
- 4 tablespoons coriander fresh, chopped (this item optional)
- 5 cups vegetarian broth
- 2 cubes vegetarian stock (like Maggi)
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 tablespoon all spice
- fresh hot chili optional
- Heat the broth over stove-top. Meanwhile, thaw molokhiyeh then purée using a blender .
- Add molokhiyeh to the broth when boiling, add the vegetarian stock cubes, add all spice and salt. Let it boil for 10 to 15 mins.
- Smash the garlic up in a mortar and pestle until it becomes almost a paste. Fry in oil (with the optional chili and coriander ) until light gold but not brown or burnt.
- Take molokhiyeh off heat. Pour garlic mixture over the molokhiyeh, stir and let it rest for an extra 5 mins. Serve next to a bowl of rice.
- This dish is typically served with sides of: chopped onion in vinegar, rice, & fried pita chips
- This dish also made with chicken. Recipe here.
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