What's the difference between Lebanese and Egyptian molokhia?
I reckon it is the Egyptian equivalent of Marmite you either love it of hate it.
I don't personally make it, I don't have any recipe for it but if you do a search on the internet typing in "recipe" and "molokhia" you'll find plenty of recipes for it.
Such as:
http://www.congocookbook.com/c0236.html
OR:
The essential ingredient for this soup is a large quantity of finely chopped molokhia leaves.
You will probably have to do with dried ones from a Middle
Eastern food shop.
The leaves have glutinous properties (so you could use finely chopped okra as an alternative) giving the soup a pleasing texture that is not dissimilar to Chinese Shark’s fin soup.
4 cloves of garlic finely chopped.
4 red chillies.
Butter.
1 tsp cayenne pepper.
1 tbsp ground coriander.
At least 450 g / 1 lb fresh molokhia leaves, finely chopped.
1 cup finely chopped fresh parsley
1 cup finely chopped fresh coriander
1 litre / 1.75 pints chicken stock or water
sea salt and black pepper
In a large saucepan, fry the garlic and chillies in butter and then stir in the cayenne pepper and ground
coriander. Next add the molokhia leaves, parsley and fresh coriander. Stir in the stock or water, bring to
the boil and simmer for about 15 minutes. Season to taste with salt and pepper, and then serve.
(From:
http://www.five.tv/media/pdf/7106506.pdf)
You also find recipes of it with chicken, lamb, etc.