Molokhia is the leave of jute plant, the leaves are minced and cooked with chicken or beef; it is very popular in the Middle East and North African kitchens, it is one of the most famous dishes in Egypt, its cooked with rabbit meat.

The consistency of this dish is not appealing to some people, they call it slimy, but I guarantee you once you taste this delicious dish you will not call it that.

The sautéed-minced garlic in brown butter, adds scrumptious flavor, add a squeeze of fresh lemon juice and you are on your way to taste the best dish on earth as my hubby calls it.

I remember my mom used to buy the fresh molokhia in huge bundles to feed our large family, we kids used to help her by plucking the leaves off the stems, she used to use the mezzaluna knife to mince it.

It is very hard to find fresh Molokhia leaves in the states, but it is widely sold frozen in individual bags or in dry form at any Middle Eastern markets.

I also found the dry version on line.

Molokhia is one of the easiest dishes to make, let me show you how.

.1 large skinless, boneless chicken breast

.2 bags of frozen mince molikhia 14 oz. each or 6 cups of dry molikhia

.6 cups of water

.1/2 tbsp. salt

.5 cloves mince garlic

.4 tbsp. butter

In a medium size pot, combine chicken breast with water, cover and bring to boil.

Lower heat to medium low and simmer for 20-25 minutes.

Remove the chicken on to a plate and set aside to cool.

Carefully reserve a 1 1/2 cup of the poaching liquid and set aside, cool the rest of the liquid in a container for an hour, pour in to Masson jar with tight fitted lid and store in the refrigerator to use in soups.

For the dry molokhia reserve 2 cups of the poaching liquid.

With paper towel, carefully clean the same pot; on low heat add butter and garlic, sauté the garlic until light golden and making sure not burn it.

With kitchen scissors snip along side of the bag, squeeze the molokhia out and add to the pot, repeat with the second bag.

if you are using the dry molokhia, add all 6 cups at once.

Add the reserved poaching liquid, salt, and stir well, simmer covered for five minutes.

With two forks shred the chicken in to bite size pieces, add to the molokhia and simmer for another five minutes, or ten minutes for the dry version.

For vegetarian version opt the chicken and the poaching liquid , and use vegetable stock instead.

Serve with day old pita bread or rice pilaf, fresh lemon wedges, green bell pepper and jalapeño pepper. Enjoy!