Molokhiya is a fast growing annual in the hibiscus (Malvaceae) family. It is closely related to the jute plant, which is used for making rope. It originated in the marshes along the Nile River. It is enjoyed wherever it is commonly grown, which includes parts of the Middle East and Asia. It can be eaten raw or juiced, but is usually made into a thick soup.
Molokhiya leaves – roughly 3-4 cups, finely chopped
Olive oil (or butter) – 2 tbsp
Jalapeno – 1 tbsp finely chopped
Onions – 1 small onion – chopped finely
Beef – ground? 1 lb?
Ginger – small nub finely chopped
Garlic – 3 cloves finely chopped
Parsley – finely chopped for serving
Heat 1 tbsp olive oil in a large pan.
Add the garlic, jalapeno, and onions and sauté till golden brown.
Add 2 cups water for every cup of finely chopped molokhiya
Bring to the boil then turn down to simmer.
Simmer for 45 mins – one hour.
Saute the beef and garlic with the remaining oil until browned nicely and cooked through.
Add it to the molokhiya soup, and simmer for a further 10-15 minutes.
Add salt to taste.
Serve over rice with parsley sprinkled on top