Molokhia

Bring chicken stock to a simmer in a saucepan. Add the block of jute mallow and stir as it melts. Keep it just below a boil, uncovered, for 5 to 8 minutes.

Melt ghee in a small skillet and fry garlic until light golden. Stir in coriander seed for 20 seconds.

Stir garlic tasha into molokhia broth, season with salt and take off the heat before it boils. Serve with lemon. In Egypt it is a meal with rice and boiled or roast chicken on the side.