Mallow leaves become slightly silky as they cook, and the herb itself thickens this soup—not flour. A small amount of rice adds body. In the Aegean and Mediterranean regions, this soup is made in winter, while the mallow is still young; flowering mallow becomes fibrous and leaves stringy strands in the soup.
Remove the thick stems from the mallow, keeping only the leaves and tender tips. The leaves hold soil, so wash them three times in plenty of water; there should be no sand at the bottom of the final rinse. Coarsely chop the leaves.
Heat half the olive oil in a pot and sauté the finely chopped onion until translucent.
Add the water and rinsed rice and bring to a boil. Add the salt, reduce the heat to low and cook for 15 minutes.
Add the chopped mallow to the pot and cook for another 10 minutes. When stirred with a spoon, the soup should become slightly silky; that texture comes from the mallow itself.
Turn off the heat, drizzle in the lemon juice and remaining olive oil, stir once and serve.
Add the lemon after turning off the heat. Lemon loses its brightness in boiling soup and can darken the herb’s green color.
Genç yaprak toplamak gerekiyor, yaşlanmış yaprak hem lifli hem buruk oluyor. Pirinci ottan önce pişirmek de gerekiyor, birlikte attığımda pirinç pişene kadar ebegümeci dağılıp çorbada kayboldu.
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