Egyptian Molokheya
Steamed chicken, molokheya and carrot, warmed with coriander and cumin.
2 hr 10 min · Serves 10 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 120 min · 130 min total
- medium
- 1
Fill large stock pot with water, bring to a boil, add add sliced onions, carrot and celery. Add 2 chicken bouillon cubes and whole chicken or hen, sprinkle with salt and pepper.
- 2
Cover and cook until chicken tender approximately 1-2 hours. Skim fats from water, strain out vegetables, remove chicken and reserve about 4 cups of the broth in pot.
- 3
While broth is simmering on real low, add bag of molokheya and a teaspoon of ground coriander, salt & pepper and a dash of cumin to the broth. Do not cover.
- 4
Add the chopped tomato and onion into the pot, just a little, as stated, 1 slice tomato, 1 slice onion, both chopped.
- 5
Preparing the "tasha" (this is what makes the molokheya famous & tasty too): Put 2 tablespoons oil into small frying pan.
- 6
Add crushed garlic, stir until a golden brown, add teaspoon ground coriander and the few smashed coriander seeds, stir until all dry and formed together.
- 7
Drop this into pot of molokheya while hot, you should hear a "tsshhh" sound, if so you did it- congratulations!
- 8
Continue cooking on low heat for approximately 10 minutes, its ready to serve. To serve: Brown the chicken in a pan full of melted butter and serve with white steamed rice with lightly fried vermicelli pieces.
- 9
Spoon the molokheya into bowls and let your guests spoon onto rice or dip their warm pita breads into their bowls!
- 10
Just take 3 slices onions, brown in butter, add two tablespoons of tomato paste, salt & pepper, a dash of cumin, add some red chili sauce (shaata) and water, cook for 20 minutes, tastes should be tangy, not too thick, with a bit of tanginess and heat.***.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
