Tuesday, June 28, 2011

A Recipe for Egyptian Molokhiya Soup

The last three summers I've grown very fond of this very tall growing heat-and-moisture loving annual from North Africa whose stem is the source of jute fiber.....I love to nibble the leaves raw right from the plant, or add them to salads, sandwiches and omelets. In Egypt it has been used for centuries in rabbit and chicken stews plus as a soup in its own right. I was looking at a soup recipe yesterday that required I spend some time and money on the pricey Greek spice 'mastic', the dried sap of a sub-shrub. But this African recipe looks easier in a few regards. I have planted two more 15 gallon Water Wise Container Gardens with molokhiya seedlings, plus will sow some seeds directly into a third as it will take a LOT of the mild tender leaves to make a good sized pot of this delicious-sounding soup. The botanical name of the plant is Corchorus olitorius if you wish to research it.



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