Kassis can rattle off lots of facts about molokhia — how Palestinians prefer a squeeze of lemon on top, or that in Egypt, rabbit or pigeon is the preferred protein. Some believe pita croutons go on the bottom, then rice, then molokhia, then meat. Her mother’s version was a soup, her father took the whole leaves, lots-of-garlic route, eaten as a stew over rice. How does Kassis, who is now Philadelphia-based, convince novices to give molokhia a try? “The best way to sell it is to focus on is just how good it tastes.”

Source: Los Angeles Times December 05, 2018 16:30 UTC