Finger-Licking Egyptian Molokhia. This popular Egyptian dish pairs beautifully crisp chicken with a stew chock full of leafy molokhia and spices. Molokhia, the grassy-tasting, green vegetable also known as jute or Jew's mallow, is occasionally available fresh at farmer's markets, but the frozen leaves are far easier to find. This popular Egyptian soup made with minced Jute leaves is nutritious and delicious over rice and chicken.
In our home Molokhia is indeed a love story when it is there on the table everyone gets excited about dinner. Just make sure to cut them into small pieces and the kids will gladly lick their plates. One of the most popular and famous dish from Egypt. Nowdays, you should can produce Finger-Licking Egyptian Molokhia using 11 ingredients and 8 steps. Here is how the way you prepare that.
Ingredients of Finger-Licking Egyptian Molokhia
- Prepare 1 whole of chicken.
- It’s 600 g of frozen melokheya leaves, chopped.
- It’s 1 of onion, peeled.
- Prepare 3 of cardamom pods.
- Prepare of black pepper to taste.
- Prepare of salt to taste.
- Prepare of For garlic sauce/"takleya":.
- It’s 10 cloves of garlic, crushed.
- Prepare 2 tablespoons of ground coriander.
- Prepare 1/4 teaspoon of ground chili pepper, or more according to taste.
- You need 2 tablespoons of vegetable oil.
A glimpse of a beautiful culture, amazing people and amazing food. When the garlic is golden brown, pour the hot oil over the surface of the simmering molokhia. Squeeze the lemon juice in and serve immediately. A wide variety of egyptian molokhia options are available to you, such as part, processing type, and shape.
Finger-Licking Egyptian Molokhia instructions
- Clean the chicken, rub it with salt and pepper, and place it in a large saucepan. Cover it with 2.5 liters of water. Add onion and cardamom pods. Bring to a boil while removing the foam that appears on the surface of water..
- Once water starts boiling, reduce heat and flavor with salt and pepper. Simmer with lid on until meat is tender (about 60 minutes)..
- Remove the chicken, onion, and cardamom pods from the broth. Keep the broth aside. Discard the onion and cardamom pods. Let the chicken cool a bit then cut it into pieces. Put chicken pieces in a serving bowl aside and keep it warm by covering it with some broth..
- After boiling the chicken, around 2 liters of broth should remain. If it isn’t the case you can adjust either by adding some extra water or by boiling the broth a little bit longer..
- Once you have the right amount of water, add the frozen molokhia to the simmering broth, let it defrost for around 10mn, then stir gently and turn off the heat. Make sure not to cover the saucepan..
- For the garlic sauce or “takleya”: in a frying pan mix vegetable oil, garlic, coriander, and chili pepper. Heat over medium fire until garlic starts changing color..
- Stir the “takleya” mixture into the simmering broth and keep cooking it for an extra 2 minutes. Season according to taste..
- The molokheya is served very hot. It is usually presented on top of a plate of white rice with a piece of chicken on the side..
Molokhia Soup is a popular Middle Eastern dish. Many people consider Egypt to be the origin of this dish, though there are several variations of the dish throughout the Middle East and even within Egypt. Molokhia is a dark, leafy green which looks like mint and tastes like spinach. The best Egyptian Molokhia recipe with all the tips and tricks. Muhammara is a finger licking tasty red pepper dip from Syria that is so healthy and easy to make.