Ingredients
▢ 2 Tablespoons ghee.
▢ ½ Tablespoon crushed garlic. 2-3 large garlic cloves.
▢ 1 ½ Tablespoon dry coriander.
▢ 1 cube chicken bouillon.
▢ 2-3 cups chicken broth divided.
▢ ¼ teaspoon baking soda.
▢ 2 Tablespoons to ¼ cup tomato sauce. optional. Note4
▢ 1 (400g) package of frozen Molokhia.
▢ Salt to taste

Instructions
In a deep pot over medium-high heat melt ghee then sauté garlic for 15-30 seconds until lightly golden and fragrant.
Add coriander and keep stirring for another 30 seconds.
Pour in one and half cups broth and sprinkle the bouillon cube.
 
Tomato sauce (dimaa)
 
DIRECTIONS
Heat olive oil over medium heat in a large enough pot; add onions.
Sauté the onions until translucent (about 6 minutes).
Add garlic; sauté for 2 more minutes.
Add the can of tomato paste, and sauté, constantly stirring for 3 minutes.
Add 4 cups water.
Stir in the vinegar, salt, black pepper, and cayenne pepper.
Slow simmer, stirring occasionally, for 1 hour.
 
Stir everything together until bouillon is dissolved. Stir in the baking soda if using.
Add the Molokhia, and turn down the heat to medium low,. Using a whisk stir until the Molokhia has melted completely in the broth.
Pour in the tomato sauce and still well.
Check consistency of the Molokhia, It is going to be thick. If you like it that way then do not add any more broth but if you want it thinner then add broth until you reach the consistency you love.
Now Check the taste if you need more sweetness and tartness add more tomato sauce. If it needs more salt add salt to your liking.
Continue cooking Molokhia until the leaves are cooked and does not taste raw anymore.
 
Molokhia is usually done when it just starts boiling all over on low heat.
Do not cover Molokhia immediately, let it cool down completely before covering or serve directly with rice, chicken, and Egyptian bread.

Pronounced "Mulukhyiah," but with countless alternate spellings, it was previously known as the "food of kings.” A medicinal soup that is said to have restored the health of Cleopatra, according to my grandma. Whether that is true or purely anecdotal, I didn’t have the heart to look it up. The word “mulukyia”, which means "that which belongs to the royals.” Consequently, a goopy green stew fit for pharaohs was created, and a regal vegetable made it to the home of every Middle Eastern. As far back as you can go, humans ate what was available locally, and along the Nile, that is molokhia. Although the ancient Egyptians did not leave behind any cooking instructions, the sophistication of their cuisine can still be seen in the carvings found in their tombs and coffin murals, which show baking and other food-related activities. In English, it's Jute leaf.

[...] Mulukhyiah is the childhood food to me, it’s why it’s so close to my heart. I recall my siblings and I coming home from a long day at school and hurry straight to the kitchen door and inform my mother, We're eating Mulukhyiah while grinning widely. It's difficult to describe the smell, but to me it smells like home. By the time my siblings and I would finish getting ready, my father would enter with "aysh baladi," the national bread. We children would eat it with rice, mulukhia, and chicken on top. My mother would then let us eat the bread after we were finished. To ensure that we could still enjoy the bread before it grew cold, my siblings and I would eat our lunch hastily. The adult would have it as a soup, dipping the bread into the dimaa (red sauce), and eat either the chicken or the rabbit.