Molokheya Egyptian Soup



  • 100gr dried molokheya leaves
  • 6 cups water [or vegetable stock]
  • 2 veggie stock cubes [if using water]
  • 8 cloves garlic [totally garlic breath after this!]
  • 1 onion
  • 1 tsp cumin
  • 2 tsp soy sauce
  • 1/3 tsp coriander
  • 1 bay leaf
  • 3 tbsp olive oil


  1. First bring water with stock cubes to boil, and with your hands crumble the dried leaves to small pieces and add the to the water. Boil for 10 minutes. Chop onion and garlic very fine and saute in a pan with the olive oil and the spices. Add this mixture to the boiling soup and stir. Cook for 10 more minutes until it becomes thick. Serve warm over rice or other grain or with bread. Its delicious with quinoa.

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