Molokhia by @vergingonvegan

 

Molokhia originated in Egypt and is packed with nutrients, rich in antioxidants and is a good source of fibre. Winner.

You've got potassium, vitamin A, K, E, C, calcium, magnesium.... the list goes on.

Ingredients

  • 2 x 400g frozen Molokhia leaves

  • 1 + 1/2 onion (finely chopped)

  • 1 bulbs garlic (crushed)

  • 2 lemons (juice)

  • 3 tbsp white/red vinegar

  • 500 ml veggie stock

  • bunch fresh coriander

  • SPICES

  • 3 tsp coriander

  • 1 tsp cinnamon

  • 1 tsp paprika

Photo: Verging On Vegan

Photo: Verging On Vegan

Instructions

  1. Put the frozen block of Molokhia leaves into a bowl and cover with boiling water and the juice and rinds of one lemon. Let it defrost (roughly 20 mins) and then sieve to separate leaves from liquid. You may have to move the leaves around to get most of the liquid out. Discard liquid and keep leaves for later.

  2. While waiting finely chop 1/2 onion and put in a small bowl with the vinegar. Set aside until the end.

  3. Fry the rest of the onion in 2 tbsp oil until just starting to brown.

  4. Add the spices and cook for another 2 minutes, stirring continuously.

  5. Add Molokhia leaves and stir then add the stock and stir. Cook for 5 mins.

  6. Meanwhile heat 2 tbsp oil in a new frying pan, add the garlic and fresh coriander leaves. Fry for 5 mins or until garlic is starting to brown then add to the Molokhia.

  7. Finally, add 2 tbsp of lemon juice.

  8. Taste and season with salt and/or more lemon juice.

  9. Serve with rice or Freshly toasted Arabic and top with the onion & vinegar.

 
Verging on Vegan

Meet our Guest Writer…

Founder of

Verging On Vegan

 

Dubai based mom and vegan food blogger shares her personal home cookbook of simple recipes, using accessible ingredients to create dishes you can usually have on the table quickly after a busy day. Check her out on Instagram @verging_on_vegan

Find more of her recipes on her website too.

 
 
guest writer, Lunch, Budget-MealsCharlotte Cramer