Recipe: Appetizing Finger-Licking Egyptian Molokhia

Finger-Licking Egyptian Molokhia. This popular Egyptian dish pairs beautifully crisp chicken with a stew chock full of leafy molokhia and spices. Molokhia, the grassy-tasting, green vegetable also known as jute or Jew's mallow, is occasionally available fresh at farmer's markets, but the frozen leaves are far easier to find. This popular Egyptian soup made with minced Jute leaves is nutritious and delicious over rice and chicken.

Molokhia is a soup prepared from jute leaves. This is the Egyptian Molokhia with all its tips and tricks from my grandma's kitchen. In our home Molokhia is indeed a love story when it is there on the table everyone gets excited about dinner. You can cook Finger-Licking Egyptian Molokhia using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Finger-Licking Egyptian Molokhia

Prepare 1 whole of chicken.
It's 600 g of frozen melokheya leaves, chopped.
Prepare 1 of onion, peeled.
You need 3 of cardamom pods.
Prepare of black pepper to taste.
It's of salt to taste.
You need of For garlic sauce/"takleya":.
Prepare 10 cloves of garlic, crushed.
Prepare 2 tablespoons of ground coriander.
You need 1/4 teaspoon of ground chili pepper, or more according to taste.
Prepare 2 tablespoons of vegetable oil.

Just make sure to cut them into small pieces and the kids will gladly lick their plates. Egyptian spinach prefers hot weather so it's best to grow this plant in a warm spring or summer. Keep reading to find out how to grow Egyptian spinach Don't plant too close together as molokhia plants grow outwards into a shrub shape so they'll need their space. Molokhia Soup is a popular Middle Eastern dish.

Finger-Licking Egyptian Molokhia instructions

Clean the chicken, rub it with salt and pepper, and place it in a large saucepan. Cover it with 2.5 liters of water. Add onion and cardamom pods. Bring to a boil while removing the foam that appears on the surface of water..
Once water starts boiling, reduce heat and flavor with salt and pepper. Simmer with lid on until meat is tender (about 60 minutes)..
Remove the chicken, onion, and cardamom pods from the broth. Keep the broth aside. Discard the onion and cardamom pods. Let the chicken cool a bit then cut it into pieces. Put chicken pieces in a serving bowl aside and keep it warm by covering it with some broth..
After boiling the chicken, around 2 liters of broth should remain. If it isn’t the case you can adjust either by adding some extra water or by boiling the broth a little bit longer..
Once you have the right amount of water, add the frozen molokhia to the simmering broth, let it defrost for around 10mn, then stir gently and turn off the heat. Make sure not to cover the saucepan..
For the garlic sauce or “takleya”: in a frying pan mix vegetable oil, garlic, coriander, and chili pepper. Heat over medium fire until garlic starts changing color..
Stir the “takleya” mixture into the simmering broth and keep cooking it for an extra 2 minutes. Season according to taste..
The molokheya is served very hot. It is usually presented on top of a plate of white rice with a piece of chicken on the side..

Many people consider Egypt to be the origin of this dish, though there are several variations of the dish throughout the Middle East and even within Egypt. Molokhia is a dark, leafy green which looks like mint and tastes like spinach. A wide variety of egyption molokhia options are available to you, such as part, processing type, and shape. When the garlic is golden brown, pour the hot oil over the surface of the simmering molokhia. Squeeze the lemon juice in and serve immediately.