Egyptian
Molokhia (Mulukhiyah)
An ancient, silky green stew of finely chopped jute-mallow leaves in rich broth, finished with a fragrant sizzle of fried garlic and coriander, ladled over rice with chicken, rabbit, or meat — possibly a dish of the pharaohs.
1 hr · Serves 6 · Medium
6
Ingredients
Base
Temper
Method
Start cooking mode- Prep 20 min · Cook 40 min · 60 min total
- medium
- 1
Bring the meat/chicken broth to a simmer; add the finely chopped molokhia and cook briefly (do not over-boil).
- 2
Make the ta'leya: fry lots of garlic and ground coriander in ghee until fragrant and golden.
- 3
Pour the sizzling ta'leya into the molokhia; serve over rice with the meat, with lemon alongside.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
