Frozen Molokhia - what is this

[soupfiend]

There is a bag of it in the freezer. I cant explain where it has come from, I dont know!

What is it, what can I cook with it

There is 400g, but all, nearly all, the writing is in arabic so I havent a clue what its telling me

I'm in Egypt - it's the national vegetable! Basically it's spinach meets okra. Flavour nice, texture...an acquired taste.

You just add it to broth/stock & melt it in, basically. Serve with rice & grilled meat eg shwarma.

Some people add garlic/coriander/tomato sauce.

Yes you can cook it with lamb or chicken and tomato. It has a bitter tang but is lovely

www.madebythechef.com/molohiya-a-traditional-cypriot-dish/

Beware. It can have a laxative effect on some people...

Ps serve with strained Greek yogurt. Yum!

I did look it up by the way and it is described as the King of Vegetables and comes from the Jute plant but that didnt really help me to be honest

Given I have a lot of jute rugs around the house

What sort of acquired taste,that sounds ominous!

https://www.carrefouregypt.com/mafegy/en/molokhia/montana-molokhya-400g/p/12485

This is the one I have.

Basically it's unbelievably slimy.

It sort of...drips gloopily off a spoon.

It's usually served spooned over rice, which reduces the viscosity a bit, but 'neat' it's like eating spinach flavoured raw egg white 😆.

I used to get my kids to eat it by telling them it was Shrek's favourite & he grew it in his swamp.

We all quite like it now! But like I say...an acquired taste...

Cooked in tomato, onion and garlic sauce and served with thick strained yoghurt . Molohia (as I call it) is an acquired taste!

Well I have just cooked it funnily enough. I dont know if its cooked 'enough', it seems to have some texture to it still

I followed a recipe that basically puts the frozen lump into chicken broth and cooks it for a while, but I also added a fried off paste of ground cumin and coriander seeds with garlic and ginger, plus 2 big plum tomatoes, not authentic it seems from what Ive read online

Then just as Ive nearly finished I find another recipe, where it recommends that you defrost the stuff first and squeeze the extra liquid out of it first, I should have done that because its a runny green soup. I will put it over rice.

Yes, don't worry about it not being authentically cooked as several countries have their own way of cooking it.
As you said, next time I would defrost and squeeze all the liquid out and fry it in some ghee, add a bit of lemon juice to lessen the sliminess then cook it in chicken stock.
Add lots of garlic and coriander as that's what makes the whole dish. After you crush some garlic leave a few pieces as they are. They become wonderfully soft and aromatic during the cooking process.
I now feel I need to go and cook some as well😋

Theres tons of garlic in it

Unfortunately there probably wont be a next time, I really have no idea where this came from or how was in my freezer

Anyway its made enough small lunch portions so I'll be eating it for a while, Ive put it into pots in the freezer and can just take it out per portion

And its not slimy by the way.

And I put freshly ground coriander in it but forgot the fresh coriander and its now all in the freezer.

Nothing wrong with how you've cooked it. I think it would be horrible if you took 'frozen' Molokhia and tried to squeeze all the water out of so thank goodness you saw the other recipe first.
I cook it similar to what you did and have it with a large piece of grilled fish. Yum!