Molokhia with Dried Leaves — SetAlkel

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SetAlkel dried molokhia revives Syrian tradition: rinse leaves, medium chop, add in batches to hot chicken or meat broth on gentle heat without violent boiling. Simmer 10–15 minutes; fry crushed garlic and dried coriander in ghee until golden and crown the pot with lemon and salt. SetAlkel dried molokhia, olive oil, and lemon—SEO for an authentic Eastern main on export and restaurant menus.