Molokhia
Finely minced jute mallow leaves simmered into a silky green stew, finished with a garlic-coriander tempering fried in ghee — a dish with Pharaonic-era roots in Egypt, also cooked across the wider Levant and North Africa with whole rather than minced leaves.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb fresh molokhia (jute mallow) leaves, stemmed and finely minced
- 4 cups chicken stock
- 1 whole chicken, cut into pieces (or bone-in thighs)
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 tbsp ground coriander
- 2 tbsp ghee
- Salt and pepper, to taste
- Lemon or vinegar, to serve
- Cooked rice, to serve
Steps
- Simmer the chicken with the onion in the stock until fully cooked and tender, about 35-40 minutes. Remove the chicken, strain and reserve the broth.
- Bring the reserved broth to a simmer and add the finely minced molokhia leaves, cooking for 10-15 minutes until tender.
- In a small pan, heat the ghee and fry the garlic and coriander until fragrant but not browned.
- Immediately stir the garlic-coriander tempering into the simmering molokhia.
- Season with salt and pepper, and serve hot over rice with the chicken and a squeeze of lemon or splash of vinegar.