How to Make Molokhia

Ingredients

• 1 kilo leafy molokhia, washed and well drained
• 5 heads garlic, pounded
• 4 cups finely chopped fresh coriander
• 1 chicken, boiled with aromatics (an onion, a cinnamon stick, cardamom pods, bay leaves)
• Hot pepper, to taste
• 1 tablespoon salt, or to taste
• 1/2 cup ghee
• 1 tablespoon dried coriander
• Lemon juice

Method

1. After cleaning the chicken, cut it up and place it in a pot. Cover it with water and set the pot over the heat.
2. When the water comes to a boil, skim off any foam that rises to the surface, then add the aromatics. Reduce the heat, cover the pot, and leave the chicken for 2 hours over low heat until fully cooked.
   Timers: 120 min
3. Remove the skin from the chicken pieces, then shred the meat into small pieces after removing and discarding the bones. Keep the chicken stock.
4. Place the ghee in a pot over the heat, add the pounded garlic and chopped coriander, and stir for 2 minutes over medium heat, stirring constantly.
   Timers: 2 min
5. Add the well-drained molokhia leaves and stir with the coriander and garlic, stirring occasionally for 20 minutes.
   Timers: 20 min
6. Add 5 cups of chicken stock to the molokhia in the pot, stir, then add the boiled chicken pieces, salt, dried coriander, and hot pepper. Stir and let it simmer for 1 hour until the molokhia leaves are cooked through.
   Timers: 60 min
7. Finally, add the lemon juice to the pot and turn off the heat.
8. Serve the molokhia with fluffy rice with vermicelli.
9. A delicious molokhia recipe from a friend of the Shou Tabkhin Today site
10. Fafi nohmn tahini
11. For more ways to make molokhia, here is Molokhia with Tomato
12. From Fafi's recipes, here is also Fried Kibbeh