I did it :)

after going through tons of recipe options, I chose Mloukhiya souffle for today’s dish.

Things I would change: the original spinach souffle doesn’t have cheese. I believe cheese will be a great added value. A mixture of cheddar cheese and Parmesan in the bechamel phase. + we need at least 1.5 TBS of salt for this recipe and I’d cut the quantity to half since it made 4 souffle’s.

The recipe:

1. 1 pack of frozen mloukhiya or spinach. it was 400 grams.
2. 1 onion
3. Salt as per your preference. I’d go for 1 TBS
4. 1 maggie cube and cayenne pepper.
5. 1.5 cups of milk
6. 1/3 cup of flour
7. half a stick of butter
8. 1 cup of cheddar cheese
9. Parmesan, as much as you want
10. 6 eggs, separated egg whites from egg yolks.

Directions:

1. drop the frozen pack with the onion in a hot pot and let it melt and simmer with the maggie cube.
2. while the mloukhiya is melting and cooking on its own, melt the butter, mix it with the flour until its smooth then add the milk, salt and cayenne pepper and mix it until its thick, add more milk if its too dry, and add the cheese.. mix till everything is combine together then remove it from direct heat. again, don’t let it be too dry.
3. slightly mix the egg yolks together. take about 3 tbs if the above mixture and mix it really quick. this was the egg yolks won’t crumble when we add it to the hot bechamel cheesy sauce. then add the egg yolks to the bechamel and mix it, it will be gooey. drop the spinach on top of everything and continue stirring until all ingredients are combined together.
4. in a mixer, mix the egg whites until they’re fluffy and forms peaks. fold in the egg whites gradually with the mixture then drop them in ramekins and put them in the oven for 40 minutes or until they’re ready to be eaten. heat: 175

that would be it :), I’m not a fan of souffles but I did it anyways just for the fun of it. souffles in my dictionary only fits if its made of 70% dark chocolate… yumm!

Bon Appetit!

Basma :)