Ingredients
Scale
- 6 cups chicken stock
- 1 14-ounce package frozen minced molokhia (400g)
- 1 tablespoon extra virgin olive oil, ghee, butter, or a combination
- 5 large garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon fine salt plus more if needed
- Freshly ground black pepper, to taste
- vermicelli rice, to serve (optional)
- Lemon wedges, to serve (optional)
Instructions
- Warm the chicken stock in a large pot over high heat until it reaches a low boil.
- Turn off the heat and stir in the entire package of frozen molokhia. Allow it to sit, stirring occasionally until the greens are melded into the broth, about 15 minutes.
- In a medium frying pan, heat the olive oil, ghee, or butter with the minced garlic on medium-high. Stir until fragrant, about 30 seconds, then continue stirring until the garlic turns golden. Remove from heat and mix in ground coriander.
- Pour the garlic mixture into the pot with the molokhia. Use a ladle of molokhia to scrape any remaining garlic from the pan back into the pot.
- Mix well, season with salt and black pepper to taste, and heat on medium until hot but not boiling, about 3 minutes. Serve immediately with vermicelli rice and lemon wedges, if desired.
Last Step:
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For extra flavor, add a pinch of cayenne pepper to the tasha.
Adjust the seasonings according to your taste preference, adding more salt if necessary.
This dish can be made vegetarian by substituting water for chicken stock.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg