2/5 liter of soup (meat or chicken)
1½ teaspoon of garlic
2 teaspoons of ground coriander (Kozbara)
3 tablespoons of tomato paste (tomato paste is optional, but preferable)
1½ tablespoon of butter (or 2 table spoons of oil)
molokhya, either green or dry.
Add the Molokhya (one bag) to the 2/5 of soup and heat for about 15 minutes on not a very hot level. It is not recommended to stir too much, so the Molokhya doesn't drawn in the bottom. (in case of green Molokhya, not dry). While cooking the Molokhya prepare the ta'leya (no equivalent English term).
This is how to prepare the ta'leya:
In a soup pan, heat the butter, or the oil. (make sure you don't burn the butter). Add the garlic and stir until it gets yellowish, then add the Coriander. Add the tomato paste and stir until it gets brown, but not burned! Add the result to the Molokya and stir slowly.
Notes : Some parts of Sudan don't add tomato, some add lemon. The thickness of the Molokhya depends on the person's taste.
Serves 3 - 4
country : Sudan
course : main dish
source : internet <http://www.sudan.net/society/recipe.html>