Silky Molokhia Pasta
ID: 17dccac2...
This is a superb Japanese-style pasta featuring Molokhia, a nutrient-rich vegetable cherished in Egypt since ancient times for beauty and health. The dish highlights its signature silky texture. By stir-frying garlic and bacon until fragrant and combining them with finely minced, sticky Molokhia, the sauce coats the pasta perfectly, creating a simple yet irresistibly delicious meal you'll want to scoop up with a spoon.
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🍳 Cooking Flow
Finely mince the garlic, cut the bacon into thick slices, and pat the Molokhia dry before mincing it finely until it becomes sticky. → Place the garlic, bacon, and olive oil into a cold frying pan, heat over medium, and stir-fry until golden brown and fragrant. → Add the minced Molokhia and stir-fry, then add water, chicken bouillon powder, and soy sauce as a secret ingredient. Simmer over low heat to create a silky consistency. → Add pasta (boiled 1 minute less than the package directions) and two ladles of pasta cooking water, then toss vigorously to emulsify the sauce. → Finish by drizzling with olive oil, season with salt and black pepper to taste, and serve on a plate.
Cooking Steps
Brief Cooking Order
Finely mince the garlic, cut the bacon into thick slices, and pat the Molokhia dry before mincing it finely until it becomes sticky. → Place the garlic, bacon, and olive oil into a cold frying pan, heat over medium, and stir-fry until golden brown and fragrant. → Add the minced Molokhia and stir-fry, then add water, chicken bouillon powder, and soy sauce as a secret ingredient. Simmer over low heat to create a silky consistency. → Add pasta (boiled 1 minute less than the package directions) and two ladles of pasta cooking water, then toss vigorously to emulsify the sauce. → Finish by drizzling with olive oil, season with salt and black pepper to taste, and serve on a plate.
Introduction
This is a superb Japanese-style pasta featuring Molokhia, a nutrient-rich vegetable cherished in Egypt since ancient times for beauty and health. The dish highlights its signature silky texture. By stir-frying garlic and bacon until fragrant and combining them with finely minced, sticky Molokhia, the sauce coats the pasta perfectly, creating a simple yet irresistibly delicious meal you'll want to scoop up with a spoon.
Step 1
Peel 2 cloves of garlic (20g) and finely mince them.
Step 2
Cut 80g of bacon into thick strips (batonnet style) so they have a nice presence.
Step 3
Put the cut bacon, garlic, and 2 tablespoons of olive oil into a cold frying pan, then turn on medium heat.
Step 4
Wash 1 bundle of Molokhia (80g) thoroughly under running water and wipe it completely dry with paper towels.
Step 5
Trim the ends of the Molokhia stems and finely chop them from the stem end. Finely chop the leaves as well, then gather everything together and mince with a knife until it becomes sticky.
Ingredients List
Important Notes
Molokhia stems also have flavor and texture, so don't discard them; chop them finely and use them. Mincing well creates a stronger stickiness (silkiness). 🔥
Cooking the garlic until it's slightly browned gives off a fragrant aroma that masks the unique grassy smell of the Molokhia and improves the overall flavor. 💡
Using only pasta cooking water can make the dish too salty, so use water as the base for the sauce and add the cooking water only for the final adjustment. ⚠️
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