How is dried molokhia different from fresh?

Dried leaves are lighter in texture and milder in smell, and available all year. Fresh is thicker and stronger.

It went into hard-boiling stock, or without whisking. Lower the heat and scatter it in gradually while stirring.

Can I make it without chicken stock?

Yes, with vegetable stock or water and a stock cube — and then the taqliya matters even more.

Dried molokhia over chicken stock, finished with garlic and coriander fried in baladi samna — the taqliya is the flavour.

Bring the stock to a boil, then lower the heat.
Scatter the dried molokhia over the stock and whisk until it breaks up with no lumps.
Leave it at a bare simmer for 15 minutes. Do not let it boil hard — high heat splits the texture.
In a pan, melt the samna and fry the garlic with the coriander until fragrant and golden.
Pour the taqliya over the molokhia — it makes the sound it is famous for — cover for a minute and take it off the heat.

Dried molokhia is thinner than fresh, so the taqliya and the samna are what carry the dish.

Boiling hard after the leaves go in sends them to the bottom and the liquid to the top. Keep the heat low from the start.

How is dried molokhia different from fresh?: Dried leaves are lighter in texture and milder in smell, and available all year. Fresh is thicker and stronger.
Why did it go lumpy?: It went into hard-boiling stock, or without whisking. Lower the heat and scatter it in gradually while stirring.
Can I make it without chicken stock?: Yes, with vegetable stock or water and a stock cube — and then the taqliya matters even more.