Molokhia (Egyptian Jute Leaf Soup)

Method

1. 1

   Crush the garlic and have the coriander and ghee measured out — the tasha comes together fast at the end.

2. 2

   Bring the chicken stock to a simmer in a pot.

3. 3

   Stir in the molokhia and keep it JUST below boiling, stirring now and then, for 10 minutes.

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

4. 4

   Meanwhile, warm the cooked rice through and spoon it into serving bowls.

5. 5

   Just before the soup is ready, melt the ghee in a small pan over medium-high heat and fry the garlic and coriander until golden.

6. 6

   Immediately pour the sizzling tasha into the pot — it should hiss loudly on contact.

   💡 The tasha has to hit the soup while it's still hissing; let it cool first and the garlic goes flat instead of fragrant.

7. 7

   Ladle the soup over the rice, squeeze lemon over each bowl, and serve. Slurp without apology; the slip is the dish.