Traditional Egyptian Jute Mallow Soup with Chicken

Prepare Chicken and Broth: Place chicken pieces in a large pot with water, a quartered onion, a few bay leaves, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until chicken is cooked through and tender. Remove chicken, shred or cut into pieces, and strain the broth, reserving 1 L.

Prepare Molokhia: If using fresh molokhia, wash the leaves thoroughly, then finely chop them using a mezzaluna or food processor until they have a smooth, almost paste-like consistency. If using frozen molokhia, thaw it completely.

Combine Molokhia and Broth: In a large pot, bring the reserved chicken broth to a gentle simmer. Add the chopped molokhia and stir continuously with a whisk to break up any clumps and achieve a smooth consistency. Add the shredded chicken to the molokhia. Season with salt and pepper. Do not boil vigorously; just simmer gently for 5-7 minutes.

Prepare the Ta'leya (Garlic-Coriander Fry): Mince about 8-10 cloves of garlic very finely. In a separate small pan, heat the ghee or oil over medium heat. Add the minced garlic and sauté until it turns golden brown and fragrant, about 2-3 minutes.

Add Coriander: Add the ground coriander to the sizzling garlic in the pan. Stir quickly for about 30 seconds until fragrant, being careful not to burn the coriander.

Finish the Soup: Immediately pour the hot garlic-coriander mixture (the "ta'leya") into the simmering molokhia soup. You should hear a satisfying sizzle! Stir it in gently.

Serve: Remove from heat. Serve the Traditional Egyptian Jute Mallow Soup hot, garnished with fresh lemon wedges, and traditionally alongside white rice.