• 500 ml vegetable broth
• 200 grams dried molokhia
rehydrate in water first;
• 1 small onion chopped to small pieces
do not chop/use area close to onion roots
• 4 medium cloves of garlic minced
• 2 tablespoons of fresh lemon juice
• 1 tablespoon of crushed cumin seeds
• 1 tablespoon of tomato paste
• 50 ml of fine olive oil
• salt and pepper to taste
Add a few croutons, a couple of fresh month leaves, shredded fresh onion or a 1/4 teaspoon of tomato paste on top for dressing.
Some like adding float slices of baked sweet potatoe or eggplant to the soup dish.
For non vegetarians chicken broth can be used instead of vegetable broth and serve the molokhia with cooked chicken pieces.
Also for non vegetarians, cooked shrimp can be added as an accent. A delicious combination.
First, bring the vegetable broth, chopped onion, and tomato paste to a simmering boil. Add the rehydrated molokhia to simmer on low heat. Add salt and pepper as desired.
Second, while molokhia is simmering, use a sauce pan to heat the olive oil, crushed cumin and minced garlic as you stir til the garlic turns light brown.
Once the broth mixture has simmered for at least 15 minutes pour the prepared olive oil and garlic over the molokhia and then the fresh lemon juice on top of that.
It is ready to be enjoyed immediately.