Instructions

1. 1
   If using fresh molokhia leaves, remove any tough stems and wash the leaves thoroughly. If using frozen molokhia, thaw it according to the package instructions.
2. 2
   In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
3. 3
   Add the fresh or thawed molokhia leaves to the saucepan and stir well to combine with the onion and garlic mixture.
4. 4
   Pour in the vegetable or chicken broth, ensuring that the molokhia leaves are fully submerged.
5. 5
   Season the soup with ground cumin, salt, and black pepper to taste. Stir to incorporate the spices.
6. 6
   Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20–30 minutes, allowing the flavors to meld together.
7. 7
   Remove the soup from the heat. Optionally, squeeze the juice of a lemon into the soup and stir well to enhance the flavors.
8. 8
   Serve the molokhia hot, accompanied by cooked rice or bread.