Most popular in Alexandria and Port Said, molokheia bel gambari is a game changer. Molokhia is commonly known as jute mallow turned into stew and traditionally eaten with chicken or rabbit but if you’re a seafood fan, you need to try this version! 🍤

Recipe

Molokhia bel gambari (jute leaves with shrimps)

For 4 people you’ll need:

• 1 bag frozen minced molokheia (you can find it in the frozen food section of any Arabic supermarket).

• 500g frozen uncooked small shrimps, deveined

• 350ml fish or vegetable stock

• 1 white onion, finely chopped

• 1 large tomato, finely chopped

• 1 tsp white sugar

• 1/2 tsp cumin

• 1 tsp + 1/2 tsp ground coriander

• 1 tsp salt

• Freshly ground pepper to taste

• 4 large garlic cloves, minced

• 2 Arabic gum crystals (optional)

• Vegetable oil
  

Directions

1. In a large cooking pot, add a tablespoon of oil on medium high heat and add the onion. Cook until soft adding the arabic gum towards the end making sure it's melted.

2. Add the tomato, blend well then add the sugar, cumin, teaspoon coriander, salt and pepper.

3. Mix well then add the shrimps and cook until they just start turning pink. Add the stock and bring to the boil.

4. Add the molokhia to the boiling stock and cook until completely defrosted for 1-2 minutes. Don't over cook otherwise it will separate. It should have a thick soup-like consistency.

5. In a small frying pan, heat a tablespoon of oil, add the garlic and 1/2 teaspoon coriander and fry until just golden. (It seems like a lot of garlic but just trust me on this one).

6. Add the garlic to the molokheia in one quick go, switch off the heat and mix well with a ladle. Serve hot over the rice. Bel hana!

'Bel hana' is a shorter version of 'bel hana wel shefa' which roughly translates to 'with happiness and good health' and the Egyptian way of saying Bon Appetit.

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