Molukhia: Essential Vegetarian Soup of Palestine



4 -5 cups chicken broth
4 pieces chicken
2 (14 ounce) packages frozen molukhia (minced or chopped, not whole leaves)
1/2 cup diced onion
2 maggi chicken bouillon cubes
3/4 tablespoon allspice (optional)
1/4 cup corn oil
4 -5 garlic cloves


1 Season chicken and boil chicken and onions(onions will give it flavor and help tame any gamey flavor the chicken may have) in water, until done, make sure you skim the scum off the top of the water as chicken boils.
2 Make sure you have the above chicken broth, if your running low after chicken has boiled add a bit of water.
3 Open and add the frozen mlokhia to the boiling broth.
4 Add maggi cubes.
5 Add allspice.
6 Let boil until molukhia has defrosted into the broth, then let cook additional 5 minutes.
7 Smash garlic up with a mortar and pestle, until its almost like a paste, you may add a bit of salt in the mortar and pestle to help smash.
8 In a small saucepan, add oil and let oil get hot, place garlic in oil and keep an eye on it stirring frequently.
9 Once garlic has reached a deep golden brown, but definitely NOT BURNT.
10 Pour oil and garlic into the molukhia.
11 Stir let set, serve next to bowl of rice.
12 Taking a spoonful at a time, place of rice and eat together.
13 If desired squeeze lemon over the bowl of mlokhia before eating to add an extra kick.

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