Ingredients
- 1 litre chicken stock preferably home made
- 800 g jew’s mallow leaves frozen
- 1 chicken stock cube
- 6 garlic cloves
- 1 tbsp olive oil
Units:
Instructions
- In a large pan, place the litre of chicken stock and set the heat to medium/high to bring the chicken stock to boil. Once boiling, reduce heat to low.
- Tear open the plastic packaging around the frozen jew’s mallow leaves then drop the frozen block of jew’s mallow leaves into the boiling broth.
- Allow to simmer uncovered for 15 - 20 minutes, or until all the frozen jews mallow leaves have thawed.
- In a small skillet, heat a tablespoon of olive oil on medium heat. When hot, reduce the heat to low, then add the crushed garlic paste and fry, stirring frequently for 5 - 7 minutes or until the garlic begin to brown. You have to ensure the garlic does not get burnt.
- Ladle a large spoonful of the molokhia soup into the skillet containing the fried garlic. Mix thoroughly to ensure all the garlic is in the molokhia mixture on the ladle.
- Transfer the contents of the skillet (garlic and spoonful of molokhia) back to the pot. Mix well to ensure the garlic infuses the whole pot of molokhia.