I’m using the frozen minced Mulukhia bags from my local Middle Eastern store. I like to serve this soup with my roasted Balsamic chicken and rice with vermicelli rice, and fresh lemon wedges.

This is a ratio type of recipe.
Multiply the ingredients by how many bags of frozen Mulukhia your using.
For reference one bag is enough for 2-3 people.

Ingredients:
• 1 bag minced frozen Mulukhia (Jute Mellow)
• 1 tbs chicken bouillon powder
• 1 bay leaf
• 1 tsp black pepper
• 1/2 tsp cardamom powder
• 1/2 tsp allspice
• 2 cups water
• 5 cloves garlic crushed
• 4 tbs canola oil
• Optional a small tomato and jalapeño

In a large pot add all the Ingredients but the oil and garlic. Bring to a boil, skim the foam off the top as it rises. Let the soup boil until the Mulukhia is fully melted, and there’s no foam coming to surface. This takes about 10-15 mins. Never cover the pot it will separate the soup and you won’t like the final product.
In a small saucepan or skillet, pan fry the garlic in the oil till golden. Now we do the Tasheh! You toosh it into the soup. Add the garlic to the soup and you are going to be ready to serve.

The chicken and rice recipes can be found on my page!

Alf Saha! ♥️ Cookwithdena