Lebanese Molokhia Recipe

PREPARE THE MOLOKHIA LEAVES

1. For dry leaves, check through the molokhia and cut out long or hard stems. If using fresh leaves, simply separate the leaves from the stalks. Also, pick out any debris. Skip this step if using frozen leaves.
2. If using dried molokhia, soak the molokhia in warm water. After 15 minutes, transfer the leaves to a colander then drain off the water and rinse. Repeat this process about four times, squeeze out any excess water, then set aside. Alternatively, pour hot water over dry molokhia leaves and allow them to soak for at least 5 minutes, rinse and repeat at least four times. Skip this process if using frozen molokhia. For fresh leaves, simply clean in a bowl or under tap water until the water runs clear.

MAKE THE BROTH

1. To a deep saucepan or pot, add the chicken, onion, bay leaves, cinnamon sticks, and salt. Next, add at least 10 cups of water or just enough to cover the chicken. Allow this to cook under low heat for 30 minutes.
2. Once the chicken is cooked, remove the pot from the heat, sieve the broth and set the chicken aside on a plate to slightly cool. Use your hands or a large fork to pull apart or shred the chicken meat to be used in making the molokhia (mloukhieh).

COOK THE MOLOKHIA

1. Add ghee, butter or margarine to a separate pan and fry the garlic. You want to keep an eye on the garlic and only cook it for just about 1-2 minutes, or until fragrant. Add the cilantro and saute for one minute.
2. Next, stir in the previously cleaned molokhia leaves, salt, bouillon cube, the allspice and saute for about 2 minutes, or until well combined. Add 2-3 cups of the previously made broth. The broth should only slightly cover the leaves. Allow the molokhia with chicken to cook for 20 minutes, under medium heat.
3. Once cooked, stir in the lemon juice and allow everything to simmer for another 5 minutes. Serve with Lebanese rice, cauliflower rice as a low carb option, pita bread, or your preferred side dishes.