Molokhia

Molokhia has a history of thousands of years in Egypt, with references dating back to the pharaonic period, though its current name comes from Arabic and literally means of kings, likely reflecting its status as a royal dish in the early Islamic period. The jute plant, whose leaves are used, grows easily along the Nile, which made it accessible to all social classes throughout history. The soup's mucilaginous texture, similar to American gumbo, often splits Egyptians into two camps — those who love it and those who avoid this characteristic. The technique of frying the garlic and coriander separately, called taklia, and adding it hot directly to the soup right before serving is essential — many cooks consider this final step to define the difference between a mediocre and an excellent molokhia.