Cheese & Upper Egypt specialities

Dried molokhia — 250 g

60 EGP / 250g pack

Dried molokhia: the leaves after drying, ready to cook at any time of year without waiting for the fresh season. Stir it into hot chicken or meat stock until it opens and thickens, then finish with the taqleya — garlic pounded into samna with coriander — which is where the whole dish comes from. Served with rice and bread alongside chicken or rabbit. Dried molokhia tastes more concentrated than fresh, so you need less of it. Keep it in a sealed jar in a dry place away from sun and humidity, which strips its colour and aroma. The baladi samna and coriander that finish the dish are stocked here too.