Arab - Eyption food - How I make MOLOKHIA?

:Components

5 cups chicken stock

1/2 kg of fresh molokhia

one tomato paste ( tablespoon) (optional)

1 hot chilly pepper (optional)

1 small onion, should be finely chopped (optional)

1/2 tablespoon black pepper

2 tablespoons of butter

several cloves of garlic, should be minced

1 teaspoon ground coriander

1 teaspoon salt

1 tablespoon fresh coriander leaves or fresh parsley, should be finely chopped (optional)

a teaspoon vinegar or  juice of one lemon (optional)

red pepper  or ground cayenne pepper  (optional)

Way:

Chop the molokhia leaves as finely as possible. 

Over high heat, bring the chicken stock to a near boil in a large pot. put molokhia, stirring well. put the - - - tomato paste, chile pepper, bay leaf, and onion (as you like), black pepper, Continue stirring. Reduce heat - and simmer.  food will simmer for about twenty minutes.

After the chicken stock and molokhia have simmered for about ten minutes: heat the butter in a skillet. Using a sharp knife on a cutting board, grind the garlic, ground coriander, and the salt together into a paste. Fry the mixture in the oil for two to four minutes, Continue stirring, until the garlic is slightly browned

After the melokhia has been simmering (for about twenty minutes) and has broken down to make a thick soup, put the garlic mixture and the butter it was fried in to the simmering molokhia. Stir well

put any of the remaining optional ingredients that you like. Continue simmering and  occasionally (for a few more minutes).

Molokhia soup is often served over boiled Rice and sometimes with boiled chicken.