Molokhia
Egyptian-style finely chopped jute leaf soup with rabbit or chicken, finished with a sizzling garlic and coriander tarka. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Medium
Save this recipe in Chefless
Cook it step by step, add it to your week, and get the shopping list in the app.
Ingredients
- 500 g frozen molokhia leaves
- 1 kg chicken pieces
- 1 pc onion
- 4 pc cardamom pods
- 2 pc bay leaves
- 8 pc garlic cloves
- 2 tsp ground coriander
- 3 tbsp ghee
- 1 tbsp lemon juice
- 2 tsp salt
- 1½ l water
Steps
- Simmer chicken with onion, bay leaves, cardamom and salt for 60 minutes; strain and reserve broth.
- Defrost the molokhia leaves and add to 1 liter of strained simmering broth.
- Cook gently for 10 minutes without boiling vigorously.
- Crush garlic with a pinch of salt and the ground coriander.
- Heat ghee in a small pan, fry the garlic-coriander paste until golden and fragrant (the ta'aleya).
- Tip the sizzling tarka into the soup, stir in lemon juice and serve with rice and chicken.
Diet tags are added by the recipe's author.