Dry Molokhia: A traditional Egyptian dish made with dried Molokhia leaves

How to make dry Molokhia

Ingredients

• 1 cup of dried Molokhia leaves
• 1 onion, diced
• 2 cloves of garlic, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon of olive oil

How to make dry Molokhia

Instructions

• Rehydrate the Molokhia leaves: Soak the dried Molokhia leaves in warm water for about 30 minutes, or until they are soft and pliable. Drain the leaves and chop them finely.

• Sauté the onions and garlic: Heat the olive oil in a pan over medium heat. Add the diced onion and minced garlic, and saute until the onion is translucent.

• Add the Molokhia and Spices: Add the chopped Molokhia leaves, ground cumin, salt, and pepper to the pan. Stir to combine.

• Cook until the Molokhia is dry: Reduce the heat to low and continue cooking the Molokhia, stirring occasionally, until the leaves have released their moisture and are dry and fragrant. This should take about 10-15 minutes.

• Serve: Once the Molokhia is dry, remove the pan from the heat and let it cool. Serve as a side dish or as a stuffing for meat dishes.

Dry Molokhia is a traditional Egyptian dish made from the dried leaves of the Molokhia plant, which is also known as Jew's mallow. The leaves are rehydrated and then sautéed with onions, garlic, and spices to create a flavorful and fragrant dish. This recipe is simple and easy to follow and can be served as a side dish or as a stuffing for meat dishes.