Molokhia (Egyptian-style)
User Reviews
4.4
21 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
518 kcal
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Course
Main Course, Soup
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Cuisine
African, Middle Eastern
Molokhia (Egyptian-style)
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This popular Egyptian soup made with minced Jute leaves is nutritious and delicious over rice and chicken.
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Ingredients
- ½ large chicken (or 1 small about 750 grams)
- 1 medium onion (quartered)
- 12 pods green cardamom
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon salt
- 5 cups water
- 2 tablespoons extra virgin olive oil
- 6 medium cloves garlic
- 1 tablespoon ground coriander seeds
- ½ teaspoon salt
- 500 grams fresh molokhia
- 2 cups Egyptian short-grain rice
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon lemon juice
Instructions
- Add the chicken, onions, cardamom, cinnamon, bay leaf salt and water to a stock pot that's just large enough to hold the chicken. The chicken should be completely submerged. Cover and bring to a boil, then remove the lid and skim off any scum that accumulates on the surface. Keep skimming until there's no more foam coming up. Turn the heat down to a simmer, and cook the chicken for 20 minutes.
- To make the Taqliya, combine the garlic, coriander and olive oil and salt and mash together into a paste.
- Prepare the molokhia by removing the leaves from the stems, then washing them thoroughly to remove the grit that accumulates on the leaves. Use a mezzaluna or chef's knife to mince the leaves. You can also put them in a food processor and pulse.
- When the chicken is done, transfer it to a bowl using tongs, and cover the chicken with plastic wrap to keep it from drying out.
- Thoroughly wash the rice and cook it according to the direction on the package, but substitute the chicken stock for the water.
- When the rice 15 minutes away from being done, preheat the oven to 230 C (450 degrees F) spread about ⅓ of the Taqliya on the chicken skin, sprinkle with salt, and then place the chicken on a roasting pan. Bake the chicken for 15 minutes, or until the skin is golden brown.
- Add half the remaining Taqliya to a pot. Fry the mixture until fragrant and browned. Add the 1 ½ cups of reserved chicken stock, along with the minced molokhia. Gently simmer, stirring occasionally until the molokhia is cooked (about 10-15 minutes). If you like your molokhia thinner, add more chicken stock. Season to taste with salt and pepper.
- Add the remaining Taqliya to a small frying pan along with 2 tablespoons of ghee. Fry until the garlic has browned.
- Add the lemon juice to the molokhia and stir it in.
- To serve, put the rice on a large platter. Section the chicken into pieces and place them on top of the rice. Serve the Molokhia in a separate bowl to pour on the rice and chicken.
Nutrition Information
Show Details
Calories
518kcal
(26%)
Carbohydrates
63g
(21%)
Protein
20g
(40%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
60mg
(20%)
Sodium
683mg
(28%)
Potassium
558mg
(16%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
8417IU
(168%)
Vitamin C
83mg
(92%)
Calcium
264mg
(26%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 63g | 21% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 683mg | 28% |
| Potassium | 558mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 8417IU | 168% |
| Vitamin C | 83mg | 92% |
| Calcium | 264mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
21 reviews
Good
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