Molokhia (Egyptian Jute Mallow Soup)

seriouseats.com

DJ, Spokane Valley

subheading: For the Pickled Onions:

1 tablespoon ( 15 ml) distilled white vinegar

3 tablespoons (45ml) fresh lemon juice from 1 large lemon

1 medium red onion (about 8 ounces; 226g), thinly sliced

subheading: For the Molokhia:

2 to 2 ½ cups (240 to 360ml) homemade chicken stock or store-bought low-sodium chicken broth, see notes

14 ounces (400g) frozen minced molokhia, fully defrosted (see notes)

2 tablespoons ( 7 g) minced fresh cilantro leaves and tender stems, optional

1 medium clove garlic, minced (about 1 teaspoon)

1 medium tomato (4 ounces; 113 g), grated, optional

Kosher salt

Freshly ground black pepper

subheading: For The Tasha:

6 medium cloves garlic (30g), minced

1 ½ teaspoons coriander seeds

¼ teaspoon Diamond Crystal kosher salt; for table salt, use a pinch

2 tablespoons ghee (about 1 ounce; 28g)

subheading: To Serve (Optional):

Warmed pita

Vermicelli rice

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