Molucheya, Green Soup

(*) Also Molokhiya, Molokia: These are the leaves of the long-capsule jute “Corchorus olitorius”.

From the Molucheya plant only the stripped leaves are used. Pour the finely weighed leaves into the very hot soup and stir well. Crush the garlic with the pepper, coriander, kamun and salt. Stir half of it into the soup and cook for twenty minutes at low temperature until the soup is thick and smooth. Sauté the other half in butter until light brown. Then add hot to the soup and stir quickly, let it boil briefly and bring it to the table hot.

Molucheya is eaten as a vegetable. It is eaten with a rice dish with meat or tomato sauce and served with stuffed vine leaves and yogurt-cucumber salad.

You can also serve spinach or chard instead of molucheya.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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