Molokhia

Method

1. 1

   Bring stock to a simmer and stir in the molokhia; keep it JUST below boiling 10 minutes.

   💡 Boiling hard makes the leaves sink and separate — the texture should stay suspended and silky.

2. 2

   Fry garlic and coriander in ghee until golden — the tasha — and pour it hissing into the pot.

3. 3

   Serve over rice with lemon. Slurp without apology; the slip is the dish.