Egyptian Molokhia Recipe – A National Treasure in a Bowl
If you’ve never had Egyptian Molokhia before, you’re in for a garlicky, green, and gorgeously silky surprise.
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Cooking tools:
- Mezzaluna
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Stove
- Slotted spoon
- Wooden spoon
- Ladle
- Measuring cup
- Serving bowl
- Airtight container
Ingredients
- 400g fresh or frozen molokhia leaves (Jew's mallow)
- 4 cups chicken broth (or beef/rabbit broth)
- Salt, to taste
- 2 tbsp ghee or butter (you can mix with a bit of olive oil)
- 8 cloves garlic, minced
- 1 tbsp ground coriander
- 1 whole chicken or 500g beef/rabbit
- 1 onion, peeled and quartered
- Salt
- black pepper
- Egyptian white rice or baladi bread
- Lemon wedges
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