Mallow Soup is a modern British recipe (based on the Egyptian original, melokhia) for a soup made from common mallow leaves that act as both a flavouring and thickening agent. The full recipe is presented here and I hope you enjoy this classic British version of Mallow Soup.
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Melokhia is considered amongst Egypt's national dish made from the leaves of the native Egyptian mallow, melokhia. Interestingly, the leaves of the European Common Mallow are also edible and can be used to make an European version of this soup, the recipe for which is presented here.
Ingredients:
800g fresh Common Mallow (or melokhia leaves if you have access)
2l chicken (or veal) stock
Salt and Black pepper, to taste
3 tbsp olive oil
4 garlic cloves crushed
1 tbsp ground coriander seeds
1/2 tsp Cayenne pepper
salt and freshly-ground black pepper, to taste
Method:
Wash the common mallow leaves, remove the stems then chop them very finely. Add the stock to a large pan, season liberally and bring to a boil. Add the chopped leaves and simmer for 10 minutes.
Meanwhile add the olive oil to a frying pan and fry the garlic in this until soft and golden brown. Add the spices and fry for a further 2 minutes then tip the spiced oil into the mallow leaf soup mix. Cover the pan and simmer for 3 minutes with occasional stirring. Adjust the seasonings and serve spooned into soup bowls.
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