Melokhia (egyptian herb soup)

Yield: 6 Servings


  • 125 g Dried melokhia leaves -=OR=-

  • 1 kg Fresh melokhia leaves*

  • 1 1/2 l Strong stock Salt Black pepper

  • 25 g Olive oil

  • 3 ea Garlic cloves crushed

  • 1 tb Ground coriander

  • 1/2 ts Cayenne pepper


Crush the dried Melokhia leaves. Put them in a bowl and moisten with a little hot water. Set aside until they swell and double in bulk. If the leaves are not brittle enough to crumble dry them out in a warm oven for a few minutes. If fresh leaves are being used wash them thoroughly and cut off the stalks. Spread the leaves out on a clean cloth to dry. Chop them finely. Put the stock in a large saucepan (you can use any stock except pork). Season with salt and pepper and bring to the boil. Add the chopped or crumbled leaves and simmer for 10 minutes if the leaves are fresh and for 30 minutes if dry. Meanwhile prepare the "Taklia" or garlic sauce. Melt the butter in a small frying-pan. Add the garlic and fry stirring until it is golden brown. Add the coriander and cayenne and cook stirring for 2 minutes. Add the garlic mixture to the soup cover the pan and simmer for 3 minutes stirring occasionally. Adjust the seasoning and serve. * "Melokhia is a soup made from an Egyptian herb similar to spinach. It is one of the national dishes of Egypt. Melokhia leaves are available dried from Greek shops and occasionally the fresh leaves are available in some markets." If you can't get Melokhia try this recipe with spinach. Works for me! Jane Grigson (ed.): "The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World." Typed by Heiko Ebeling.

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