Egypt Molokhia (Jute leaf soup)

Step 1

Add the chicken, onions, cardamom, cinnamon, bay leaf and stock to a pot that's just large enough to hold the chicken. The chicken should be completely submerged. (you can add water if necessary) Cover and bring to a boil, then remove the lid and skim off any scum that accumulates on the surface. Keep skimming until there's no more foam coming up. Turn the heat down to a simmer, and cook the chicken for 20 minutes.

Step 2

Make a paste using a mortar and pestle by combining the garlic, coriander, olive oil and salt.

Step 3

In a frying pan add the paste you just made with 2 tablespoons ghee. Cook just until the garlic is brown but taking care not to burn it.

Step 4

Remove the chicken from the pot and set aside, shred into bite size pieces when cool enough to handle.

Step 5

Put the garlic mixture into the stockpot along with the frozen chopped molokhia (jute leaves)

Step 6

Add the lemon juice and gently stir until the molokhia is thawed.

Step 7

Serve over rice and shredded chicken pieces. Garnish with crispy pita chips and extra lemon. Enjoy!