Dry Molokhia with Fluffy Rice

Dry molokhia is a regal dish cooked with chicken or meat, served with plenty of lemon and fluffy rice. It can also be served with chopped onion soaked in vinegar instead of lemon.

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2 servingsBack to recipeSoups and stews

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150 or 200 g dried molokhia1/4 tsp bicarbonate of sodaChicken breast or a whole chicken, or as desiredChicken boiling aromatics: cardamom pods / onion / cinnamon sticks / bay leaves1 large head of garlic1 large onion1/4 cup vegetable oil1 tablespoon hot pepper paste or a few hot peppers - optionalPinch of cinnamonPinch of black pepper3 teaspoons dried coriander1 tsp salt, or to taste1 bunch fresh corianderJuice of 1 lemon

Rice with vermicelli

1/2 cup vermicelli1 1/2 cups basmati rice, or as desired3 cups hot waterSoak the rice in warm water for 30 minutes in advance. Wash it and drain it.In a pot over the heat, stir the vermicelli in the vegetable oil until golden brown.

Step 1

Soak the dried molokhia in boiling water for about 20 minutes. Once the water boils, turn off the heat, then add the molokhia leaves after cleaning them from any impurities.

Cooking notes

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