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Egyptian Molokhia Recipe

Molokhia the dish is made throughout much of Africa and the Middle East, but the origins of the dish are said to be in ancient Egypt, where it’s still popular to this day. In the Egyptian preparation, the Molokhia leaves are stripped from the stems, then minced using a mezzaluna. It’s cooked with ground coriander, garlic and stock and is often served with chicken (or more traditionally rabbit). In Levantine countries such as Syria and Lebanon, Molokhia is made with the whole leaves and is served with a vinegar and onion sauce along with toasted pita squares.

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