Jute mallow soup
About 2 hours, plus cooling time. Serves 6 to 8
NINE-SPICE MIX (optional)
6 tablespoons allspice berries
6 cassia bark or cinnamon sticks
3 tablespoons coriander seeds
1 tablespoon black peppercorns
1 teaspoon cardamom seeds
½ teaspoon cumin seeds
10 cloves
2 blades mace
½ nutmeg, crushed
In a large skillet, combine all of the ingredients over medium-low heat, stirring until the spices become aromatic, about 10 minutes. Be careful to watch that the spices do not burn. Remove the pan from heat and cool the spices completely, about 1 hour. Place the spices in a heavy duty spice grinder and grind to a fine powder. This makes more spice mix than is needed for the remainder of the recipe; store the spice mix in an airtight container in a cool place for up to several months.
VERMICELLI RICE (optional as garnish)
2 cups jasmine or short grain rice
2 tablespoons olive oil
1 tablespoon butter or ghee
3½ ounces vermicelli noodles, broken into
1- to 2-inch pieces
1 teaspoon salt
1. Rinse the rice under running water until the water runs clear. Soak the rice for 15 to 30 minutes to soften. Drain and set aside.
2. Melt the oil and butter in a sauce pan over medium heat, then add the vermicelli noodles and stir constantly until the noodles are golden-brown, about 5 minutes. Add the drained rice and toss to fully coat in the fat.
3. Add 2 ½ cups water to the pan, then add the salt and bring to a boil. Boil for 2 to 3 minutes, give the rice one more stir, then remove from heat. Place a dish towel over the pan, close the lid tightly and set aside for 10 to 15 minutes to steam the rice. Remove the lid, fluff with a fork, and hold in a warm place until ready to serve.
JUTE MALLOW SOUP
1 whole chicken, 4 to 5 pounds
2 bay leaves
1 onion Salt
1 teaspoon prepared nine-spice mix (or substitute store-bought Lebanese 7-spice or Baharat spice mix) About 2 cups (11 ounces) finely crushed dried or 1 1/2 (14-ounce) bags minced frozen mlukhiyeh ( jute mallow) leaves, more if desired
1 tablespoon tomato paste
¼ cup olive oil
8 to 10 cloves garlic, crushed Lemon wedges, to serve Diced fresh green chiles (such as Anaheim), to serve, optional Prepared vermicelli rice, or bread for dipping, optional
1. In a large stockpot, cover the chicken with water. Bring to a boil, skimming away the scum that rises to the surface, then add the bay leaves, onion, 1 tablespoon salt and the nine-spice mix and reduce the heat to a simmer.
2. Cook, covered, until the chicken is cooked through, 1 to 1 ½ hours. When the chicken is ready, remove the chicken from the stock. When cool enough to handle, remove the meat from the bones and shred. Set the chicken aside.
3. Strain the stock. Pour about 1 ½ quarts (save any additional for another use) into a large pan and heat over medium heat. Gradually add the mlukhiyeh leaves, whisking continuously to avoid any lumps. Continue to whisk until evenly combined. Add the tomato paste and whisk again to combine. Simmer, covered, until darkened in color, aromatic and less viscous,15 to 20 minutes.
4. Meanwhile, in a small skillet, heat the olive oil over medium-high heat until hot. Add the garlic and a sprinkling of salt. Cook until the garlic is fragrant and golden in color, about 2 minutes. Remove from heat and add the oil and garlic to the soup, whisking to combine. If the leaves separate from the liquid, or the consistency is too coarse, use an immersion blender to get the desired consistency.
5. Add the shredded chicken, stirring to combine, and continue to cook for about five minutes to marry the flavors.
6.Ladle the soup into bowls. Serve with lemon wedges and chiles. The soup can be eaten over rice or with bread.
Note: Adapted from recipes in “The Palestinian Table” by Reem Kassis. Mlukhiyeh leaves, Lebanese 7-spice and Baharat spice mix can be found at most Middle Eastern markets.