Molokhia

Method

1. 1 Simmer chicken thighs in water with onions and salt for 30 minutes to make a flavorful broth, then remove the chicken and shred it.
2. 2 Strip the leaves from the jute plant, wash them thoroughly, then chop them very finely to extract the sap.
3. 3 Bring the broth to a gentle boil, add the jute leaves and cook for 5 minutes, being careful not to let it boil vigorously to prevent the broth from separating.
4. 4 Sauté minced garlic with ghee butter, coriander, and cumin powder for 1 minute until golden and fragrant.
5. 5 Add the fried garlic to the soup pot, season with salt, squeeze in some lemon juice, and serve hot with white rice and shredded chicken.

With an appliance

• Pressure cooker 38 min

  Replace step 1: cook chicken thighs under high pressure for 8 minutes, then let them air dry for 8 minutes; reduce cooking time to approximately 14 minutes. This results in tender, easily shredded meat and a richer broth. In step 3, continue cooking jute leaves with the lid open for 5 minutes to prevent them from separating.