A NOMVEX RECIPE
Egyptian molokhia with garlic and coriander
Vegetarian2 servings≈ 30 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Frozen chopped molokhia leaves400 g
- Vegetable stock550 ml
- Garlic16 g
- Ground coriander5 g
- Clarified butter20 g
Declared allergenic ingredients: milk. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Heat broth in a saucepan and add frozen molokhia leaves.
Stir gently for 12 to 15 minutes until leaves are heated through.
Sizzle garlic and coriander in ghee, pour over soup and serve hot.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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