Molokhia

This food is famous in Egypt.Most people make it main board and they can't eat without it.

Fixings

4 servings

1/2 kg of minced molokhia leaves (crisp or solidified)

2 measure of juices

1 tsp of dried coriander

1 tbsp of salt

1 tbsp of margarine

10 clove of garlic (easily squashed)

Technique

30 mins

Put cooking pot on medium warmth.

Put 2 measures of juices in cooking pot.

Blend the garlic, dried coriander and salt until the point when they appear like a glue.

Include 1/2 the blend of garlic, salt and dried coriander to the juices when it is bubbled.

Add the solidified molokhia to the juices and cover the cooking pot. At that point put off the fire.

Leave the molokhia to defrost in the warmth of the juices.

After 15 min. blend the molokhia immovably until the point when it is sans knot.

Warmth the spread and sear whatever is left of the blend (salt, garlic and coriendar) until the point when they are brilliant in shading. At that point rapidly put it over the cooking pot with the molokhia.

Abandon it to rest.

DONE! (Ideally blended with white rice or eaten with bread or chicken.)