Molokhia bil Gambari Alexandrani (Alexandria Emerald Garlic-Coriander Soup with Prawns & Rice) – Authentic Egypt Recipe

Ingredients for Molokhia bil Gambari Alexandrani (Alexandria Emerald Garlic-Coriander Soup with Prawns & Rice) (4 Servings)

• 1.25 lbs (or 2.5 cups) plump Mediterranean prawns, prepped into bite-sized pieces
• 1.5 cups finely minced jute mallow/spinach greens, washed and trimmed
• 1 cup vermicelli white rice and lemon
• 1 medium onion and 3 cloves garlic, finely minced with famous Egyptian "tasha" of 8 cloves crushed garlic and 1.5 tbsp coriander seeds sizzled in ghee/oil
• 1.5 tbsp traditional Egypt seasoning (Cumin, coriander, fried onions, garlic vinegar (daqqa), baharat)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and famous Egyptian "tasha" of 8 cloves crushed garlic and 1.5 tbsp coriander seeds sizzled in ghee/oil for 3–4 minutes until fragrant.
2. Stir in Cumin, coriander, fried onions, garlic vinegar (daqqa), baharat and toast for 45 seconds to release the essential oils of Egypt's kitchen.
3. Add plump Mediterranean prawns and finely minced jute mallow/spinach greens, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in vermicelli white rice and lemon, adjust seasoning, and ladle steaming hot into deep bowls.