Easy Egyptian Molokheya

What you’ll need:

• 1 kg of fresh SOF green Molokheya 
• 6 cloves SOF garlic, finely crushed 
• 2 tablespoons corn oil
• 2 tablespoon dried coriander 
• 1 tablespoon butter 
• 4 cups vegetable/chicken broth 
• 2 teaspoons salt
• 1-2 SOF lime

What you’ll do:

1. Wash the Molokheya leaves and leave them to dry properly then chop the leaves using a Molokheya blade 
2. Heat a cooking pot then add the chicken broth and salt to heat up. 
3. Add chopped leaves to the broth and stir till they are properly mixed – when the mixture starts to boil add the butter to a separate pan then add the garlic and the coriander then mix quickly till you get a golden mixture.
4. The Molokheya soup should not be too watery or too thick – adjust time and broth quantity accordingly.
5. Add the garlic mixture (Tasha in Arabic) to the Molokheya broth, stir quickly and turn off the heat.
6. Serve with a dash of lime alongside white rice or balady bread.