Molokheya (Egypt)

Preparation

1. 1

   Finely shred the fresh (or thawed) molokheya leaves with a knife, as fine as possible — the finer it is, the silkier the texture.

2. 2

   Bring the stock to a boil, add the shredded molokheya and let it simmer for 10 minutes over low heat, uncovered.

3. 3

   In a small pan, cook the crushed garlic in hot oil for barely 30 seconds, until fragrant but not browned — it burns fast and would turn bitter.

4. 4

   Pour this fragrant garlic straight into the soup while stirring, it flavours the whole broth at once.

5. 5

   Simmer 5 more minutes, taste and adjust seasoning, serve piping hot with white rice and a squeeze of lemon.