Mains
ChefJihan Liu
Molokhia (Dry Molokhia)
A distinctive recipe for dry molokhia. This step-by-step guide walks you through making a delicious molokhia that will delight your family and guests.
Ingredients
Start here, then move straight into the method.
- 400 g dry molokhia
- 4 heads garlic, peeled and crushed
- 2 cups fresh cilantro, finely chopped
- 1 tbsp dried coriander
- butter
- 2 roasted onions, finely chopped
- hot red pepper to taste
- 1 whole chicken
- spices for poaching the chicken
Method
Follow the cooking sequence without leaving the page.
- First, soak the molokhia in clean water for at least 6 hours, then wash and squeeze it several times (about 5 times) until all the dark water is gone.Timers: 360 min
- Put 2 tablespoons of butter in a pot over the heat and fry the well-washed chicken pieces until browned. In the same pot add the poaching spices for the chicken: cardamom pods, whole cloves, bay leaves, and salt, and cover completely with water. Cover and simmer the chicken until cooked.
- In another pot, put 2 tablespoons of butter and fry the well-washed and squeezed molokhia; sauté it over low heat until it wilts, about half an hour, then add 1 tablespoon of lemon juice to preserve its bright color.
- Meanwhile, fry the crushed garlic until golden, then add the chopped roasted onion, fresh and dried cilantro, and hot red pepper, and sauté them for 5 minutes.Timers: 5 min
- Add half of the fried mixture to the molokhia and stir briefly. After the chicken is cooked, add the broth and the chicken to the molokhia and simmer together until the molokhia is done. Just before the molokhia is fully cooked, add the remaining fried garlic-and-cilantro mixture.
Recipe tags
MainsEgyptianDairy freeGluten freeNut freeEgg free
