Photograph of the finished Molokhia Egyptian

Middle East · Canh rau đay nghiền tỏi phi Ai Cập

Molokhia Egyptian

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Jute leaves Jute leaves 2.2 lb
  • Photograph of Whole free-range chicken Whole free-range chicken 1.8 lb
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Coriander Coriander 1.7 oz
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Coriander seed powder Coriander seed powder 0.4 oz
  • Photograph of Lime Lime 2
  • Photograph of Rice Rice 11.3 oz
  • Photograph of Cardamom Cardamom 8
  • Photograph of Onion Onion 1.6

Method

  1. 1 Boil the chicken with onions and cardamom for 40 minutes, then strain the broth until clear.
  2. 2 Finely chop the jute leaves with a double-edged knife until a thick, green paste forms; the Egyptian version grinds them completely, not leaving the leaves whole like the Lebanese version.
  3. 3 Add the vegetables to the simmering broth and cook for exactly 5 minutes; cooking them for longer will cause the vegetables to settle at the bottom and the soup to separate.
  4. 4 Sauté a generous amount of minced garlic with coriander and coriander powder in butter until the garlic turns golden — this takliya step determines the aroma of the entire dish.
  5. 5 Pour the takliya sauce into the pot, let it sizzle, then turn off the heat immediately. Squeeze in some lime juice and serve with white rice and chicken.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: boil the chicken with onions and cardamom under high pressure for 12 minutes, then release the pressure naturally for 10 minutes, and strain the broth; step 3 still involves cooking the jute leaves with the lid open for exactly 5 minutes to prevent the soup from separating.

Start cooking