Molokhia (Vegan)
Being Egyptian means that you have to be completely mad about certain dishes. These dishes are not up for discussion. Molokhia is one of them, maybe even the cornerstone of them all. Our forefathers, the Ancient Egyptians, builders of the Pyramids and whatnot, ate molokhia.For about four years now, I have had a household ban on requests for molokhia. The first time I made molokhia it was too watery. The second time I burned it. Let's pause for a second here so I can explain: molokhia is a stew... a soup... I burned soup. Not just any soup... Ancient Egyptian soup. The shame.Finally--it took four years--I worked up the courage to try again. I am so glad I did because it's one of my favorite foods, and I now live 700 miles away from my mama and my teta (grandma). Who's going to make it for my family if I don't?
I have one more note about molokhia before I get to the recipe and photos. There are some guidebooks out there (not naming any names) that give it a bad name. In fact, a certain Egyptian friend of mine took some Americans to Egypt and was shocked to find that they refused to try molokhia (cornerstone of Egyptian cooking) based on a description in a guidebook. Throw away the guidebook, people.There's nothing weird or unusual about molokhia. It doesn't even have any strange flavors. If you like garlic and/or have ever been willing to try any Asian soup, you will love molokhia.
Molokhia (Vegan)3 cups veggie/chicken/beef broth*1 package frozen minced molokhia (mincing your own? you'll need this)*5-6 garlic gloves, crushed1 Tbs oilcoriander, powdered (optional)Bring the broth to a rolling boiling and drop in the molokhia frozen slowly. Be careful: there's the outside colorful package then a clear tight plastic wrapping. Remove both (now why would I think I need to tell you that...). And don't let the boiling water splash you!Turn down the heat to let it simmer until the molokhia is completely thawed. In a frying pan, saute the crushed garlic until golden, stir in a dash of coriander and dump into the stew. Bring to a boil one more time, and you're done!Serve over rice or make a fattah by dropping pieces of pita bread into your bowl and fishing it out with a spoon to enjoy it soaked in yummy garlicky goodness.
Notes:1. Most people eat this fitari with a chicken broth from an entire roast chicken that they serve next to it. However, for the fast days, I make my own broth by boiling an onion, a potato, and a carrot for about 20 minutes. I scoop them out and then add two Maggi vegetable bouillon cubes to the water. Notice that then I don't need to add any salt or pepper. It's perfect!2. You can find molokhia at your local Middle Eastern grocery store.
