Mullokhia is a green soup made from jute leaves "saluyot" in filipino. Its being cooked in broth.

A popular dish in middle eastern.

Some tips:

Some prefer it with onions, add
cumin, add with tomato sauce.

Others like it leafy
without mincing or grinding.

Some add to boiled chicken, lamb,
shrimps and fish.

Use of tomato sauce add hints of
both tartness and sweetness.

Baking soda can be used to
maintain a fresh green for
mollokhia if making by bulk
and if you intend to keep it in
. fridge for 3 days or so.

INGREDIENTS:

2 T oil or lard
1T crushed garlic (6 cloves)
2 T corriander( dry)
1t cumin
dash of cinnamon ( Optional)
1 cubed chicken
4 to 6 cups chicken broth
1/4 t baking soda (optional)
2T tomato paste or 1/4 c
tomato sauce
400 gms mollokhia
1/2 kilo chicken slices
2 T fish sauce
1 T turmeric powder for
healthier spice
salt to taste

PROCEDURE:
1. In a deep pot med heat put
the lard.Sautee for 15 to30
seconds till lightly golden
and fragrant.
2. Add corriander, cumin,
turmeric. Keep stirring for
30 seconds more.

3. Pour in onehalf cups broth
and drop on chicken cube.

4. Stir everything together.
Stir in baking soda if
nedded.

5. Add the mollokhia and turn
down the heat to medium.
Using a whisk stir well the
blended mollokhia.

6. Pour in tomato sauce.
Season with salt and pepper
to taste. Cook till leaves are
cooked does not taste raw.

7. Serve with rice or Pita bread.

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