Molokhia Egyptian

Method

1. 1 Boil the chicken with onions and cardamom for 40 minutes, then strain the broth until clear.
2. 2 Finely chop the jute leaves with a double-edged knife until a thick, green paste forms; the Egyptian version grinds them completely, not leaving the leaves whole like the Lebanese version.
3. 3 Add the vegetables to the simmering broth and cook for exactly 5 minutes; cooking them for longer will cause the vegetables to settle at the bottom and the soup to separate.
4. 4 Sauté a generous amount of minced garlic with coriander and coriander powder in butter until the garlic turns golden — this takliya step determines the aroma of the entire dish.
5. 5 Pour the takliya sauce into the pot, let it sizzle, then turn off the heat immediately. Squeeze in some lime juice and serve with white rice and chicken.

With an appliance

• Pressure cooker 35 min

  Replace step 1: boil the chicken with onions and cardamom under high pressure for 12 minutes, then release the pressure naturally for 10 minutes, and strain the broth; step 3 still involves cooking the jute leaves with the lid open for exactly 5 minutes to prevent the soup from separating.