• Defrost the frozen Molokhia: Defrost the Molokhia overnight in the fridge.
• Warm the broth: Add 2- 2 1/2 cups of broth of your choice to a medium pan and warm over low heat. The broth should be just warm to touch and not too hot.
• Add the Molokhia to the broth: Add the defrosted Molokhia to the warm broth and blend them together well using a wire whisk, until the Molokhia is totally incorporated into the broth. At this point you can add the fresh minced cilantro, if you're using, and whisk so well. Add 1 crushed garlic clove and whisk again and let the Molokhia gently simmer over low heat. Don't cover the Molokhia and don't let it boil.
• Make the tasha:  In a mortar and pestle, pound together 1/4 teaspoon of salt, 5 whole gloves of garlic and 1 tablespoon of dry coriander seeds to a fine paste. Toss 2 tablespoons of ghee in a medium skillet over medium heat. Once the ghee is hot, toss in the coriander-garlic paste.  Add the Molokhia-cilantro paste to the hot ghee and stir continuously for a minute or two over low heat until the paste becomes  fragrant, crispy, and orange tinted. Immediately toss the Tasha into the simmering Molokhia soup. To catch all the strayed bites of garlic and coriander, add a ladle of Molokhia soup to the skillet where you fried the Tasha, swirl and add back to the Molokhia soup pan, and serve the Molokhia immediately.
• Serve the Molokhia: Transfer the Molokhia to a deep serving dish. Don't cover it. Serve it in individual soup bowls and garnish with pickled red onions (recipe follows). Usually Molokhia is served with vermicelli rice, roasted chicken, or kabab Hala (Egyptian meat stew).

Pickled Onions

• In a medium jar, combine the red vinegar, salt, pepper, olive oil, sumac and sliced red onions. Tightly seal the jar and shake until the dressing is well combined and the onions are evenly coated with the dressing. Let it rest for 1 hour at least in the fridge and use it to garnish the Molokhia or to use it in other dishes.