| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 13g | 6g | 24g |
| sugars | fibre | protein | salt |
| 3g | 5g | 32g | 2g |
Why I Love Egyptian Molokhia with Samaka
There it is. The delightful dish of my culinary ventures, Molokhia with Samaka. This sublime Egyptian recipe is a symphony of flavors that has managed to capture my heart, just as the enchanting rhythms of a Cuban mambo or the passionate strains of a Spanish flamenco have captivated my spirit in dance.
A Tale of Two Cultures: The Spanish and The Egyptians
Living in Miami, my Cuban and Spanish roots speak loudly in my kitchen, inspiring dishes that are a dance themselves between the vibrant beats of Caribbean flavors and the soulful notes of Spanish classics. I’ve always been a lover of tapas and tropical cocktails and as a dance teacher, my life is a testament to the beauty of rhythm and flow, both on my plate and on the dance floor.
My love for this recipe, however, takes me across the Mediterranean to the cradle of civilization: Egypt. Much like the famous Spanish paella, the Molokhia with Samaka is a communal dish, enjoyed alongside family and friends. It’s a hearty recipe, a heartwarming combination of fish and jute leaves, reminiscent of the fish stew, Zarzuela, from the shores of Valencia, Spain.
Unraveling the Recipe: A Symphony of Flavors
The star of this dish, Molokhia, or jute leaves, brings an earthy depth to the meal that pairs beautifully with the aroma and flavor of the fish. The garlic makes its melody known, while the spices add a tuneful warmth, balanced by the tang of lemon juice and crushed with the smooth taste of butter.
The magic of this recipe is in its simplicity and the balance of its flavors. It reminds me of the teachings of Chef José Andrés, whose philosophy about maintaining the integrity of ingredients while bringing out the best of their flavors, often inspires my cooking techniques.
I usually serve Molokhia with Samaka with fresh flatbread or rice, much like how rice is used in many Cuban dishes, absorbing the sauce and complementing the main ingredients. It’s a dish best enjoyed warm, reminding me of meals shared with loved ones under the warm Miami sun.
This heart-warming Egyptian dish can be relished by itself, or often paired with a light salad or a spicy Shakshuka for a complete meal. The exotic flavors of the Molokhia with Samaka mesh well with the other robust, flavorful dishes of Middle Eastern countries, creating an exotic tapestry of tastes that make every bite a memorable experience.
And so, with each savory spoonful of Molokhia with Samaka, I’m transported on a culinary journey—a sensory salsa swirling through the vibrant streets of Miami, to the sun-dappled shores of Spain, and finally settling in the ancient heart of Egypt.
What You’ll Need
- 2 pounds of fresh mulukhiyah (molokeyhia or jute leaves)
- 1 large fish (Approximately 2 pounds)
- 1 large chopped onion
- 10 cloves of garlic
- 1 teaspoon ground coriander
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- Juice of 1 lemon
- 1 teaspoon of ground cumin
- Salt to taste
- Ground black pepper to taste
- 1 teaspoon turmeric powder
- 6 cups of water
- 2 chicken bouillon cubes
- 1 bunch fresh coriander, finely chopped
- 1 teaspoon dried coriander
- 2 tablespoons white vinegar
- Flatbread or rice, for serving
Method
Step One
First, prepare your fish by seasoning it with 1 teaspoon of cumin, 1 teaspoon of turmeric powder, salt and pepper to taste. Let it marinate for at least 30 minutes.
Step Two
After your fish has marinated, add 2 tablespoons of vegetable oil and 1 tablespoon of butter to a warm pan. Add in your fish and cook until it is golden on both sides. Once done, remove the fish from the pan and set aside.
Step Three
In the same pan, add in your chopped onion and cook until it is translucent. Then add in 10 cloves of garlic and cook until fragrant.
Step Four
Add 1 teaspoon of ground coriander and 1 teaspoon of dried coriander to the pan and stir well. Then pour 6 cups of water and dissolve 2 chicken bouillon cubes in it. Bring this to a gentle simmer.
Step Five
Meanwhile, wash the fresh mulukhiyah leaves, chop them finely, blend it into a paste if you like. Once the water-soup base is simmering, slowly introduce the mulukhiyah. Season again with salt, ground black pepper, and juice of 1 lemon. Continue to simmer for approximately 15 minutes.
Step Six
While the mulukhiyah is cooking, add 1 bunch of chopped fresh coriander to the fish and drizzle with 2 tablespoons of white vinegar. Set it aside.
Step Seven
After 15 minutes, introduce the fish back into the pan. Let this cook together for an additional 5 minutes. Once done, your Molokhia with Samaka is ready to serve!
Step Eight
Serve the dish hot with flatbread or rice as an accompaniment. Enjoy your delicious Molokhia with Samaka!
