• Egyptian Molokhia


    4 cups chicken broth

    3 bay leaves

    1 onion, peeled and diced

    1 tablespoon tomato paste

    Salt and pepper

    2 bags Cold Alex Molokhia Leaves

    6 cloves garlic, peeled and minced

    2 tablespoons cumin

    ½ cup olive oil

    Juice of 1 lemon


    1. Pour the broth into a soup pot and add the bay leaves, onion, tomato paste, salt and pepper and bring to a simmer. Add the Molokhia and season with salt and pepper. Stir well. Simmer for 20 minutes.

    2. Pour the olive oil into a large skillet over medium high heat. Stir in the garlic and cumin seed. Continue stirring or swirling the pan. When the garlic is golden brown, pour the hot oil over the surface of the simmering Molokhia. Squeeze the lemon juice in and serve immediately.