Molokhia recipe

Finely minced jute mallow leaves held just under a boil in chicken broth, finished by pouring a sizzling ta'leya of garlic fried in ghee with coriander into the pot.

1 hour and 25 minutesmedium11 ingredients

Ingredients

• 400 g molokhia leaves
• 1500 g whole chicken
• 8 clove garlic
• 1 tbsp ground coriander
• 3 tbsp ghee
• 1 onion
• 4 cardamom pods
• 1 bay leaf
• 1 lemon
• 2 tsp salt
• 1 tsp black pepper

How to make Molokhia

1. Boil a 1.5 kg whole chicken in 2 L of water with 1 onion, 4 cardamom pods, 1 bay leaf and 2 tsp of salt for 1 hour, skimming the foam. Strain: this chicken broth is the body of the dish, vegetable stock will not do.
2. Return 1.5 L of the broth to the pot and bring it to a bare simmer.
3. Stir in 400 g of very finely minced molokhia leaves and hold them just under a boil for 5 minutes. A hard boil splits the leaves from the broth and destroys the silky texture that is the whole point.
4. Make the ta'leya separately: melt 3 tbsp of ghee in a small pan, fry 8 crushed garlic cloves until golden, about 2 minutes, then stir in 1 tbsp of ground coriander for 30 seconds.
5. Pour the ta'leya into the pot while it is still sizzling; it should hiss loudly. Stir once, cover, and take off the heat for 2 minutes. Keep a spoonful back to pour over each bowl.
6. Season with 2 tsp of salt, 1/1 tsp of black pepper and a squeeze of lemon.
7. Serve over rice with the chicken pulled into large pieces on the side, not stirred into the green soup.

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