Soups and stews
ChefOla Faour
Dry Molokhia with Rice
A very delicious homemade dry molokhia recipe! Molokhia is one of the tastiest dishes in Arab cuisine, and it becomes even better when it rests in the fridge. Serve it with rice with vermicelli.
Dry molokhia, or molokhia ... a truly royal dish! It takes some time to prepare, but it is well worth it. Nothing is more delicious, not to mention that it is very nourishing.
Ingredients
Start here, then move straight into the method.
- 200 g dried molokhia, or as desired
- Boiled chicken with spices
- 4 heads garlic
- Hot pepper - optional, amount as desired
- Roasted onion
- Ghee
- Vegetable oil
- 2 bunches fresh coriander
- 1 tablespoon dried coriander
- 1 tablespoon vegetable stock seasoning
- 1/2 cup lemon juice
- pea and carrot stew is another one of Wafqa's delicious recipes
Method
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- Pick through the molokhia leaves to remove stems.
- Put water in a pot over the heat; when it boils add the molokhia (if there is a large quantity of leaves, divide them and add in batches).
- When the molokhia leaves wilt and change color, lift them out of the water with a large slotted spoon used for frying (do not pour the molokhia with the boiling water; lift them with the spoon so any grit stays in the pot).
- Drain the molokhia leaves and run cold water over them in the colander until the water that runs off is clear; then set the molokhia aside to drain.
- Char a few onions over the gas flame, then chop and mash them. Mash the garlic with red or green hot pepper.
- In a pot over the heat, sauté the garlic, onion, and pepper with a little oil and ghee, then add the fresh cilantro on top and cook until wilted.
- Add the well-drained molokhia, dried cilantro, vegetable-broth spices, and 1 cup of pre-cooked chicken broth, the poaching spices, and lemon juice, and stir.
- After 15 minutes of boiling over medium heat, add the remaining chicken broth and let it boil for an additional 15 minutes without covering.Timers: 15 min
- Remove the bones from the chicken, add the boneless chicken pieces and stir, then add more lemon juice to taste, stir, and turn off the heat.
- Serve the molokhia with rice and vermicelli.
- Here is Watfa's method for cooking rice with vermicelli.
- Pea and carrot stew is also among Watfa's tasty recipes
Recipe tags
Soups and stewsEgyptianGluten freeNut freeEgg freeGrilledStewedBoiledChickenVegetables
Notes and serving ideas
- rice cooked with vermicelli
- iced okra stew
- mujaddara makhbousa
- pea and carrot stew
