Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, finger-licking egyptian molokhia. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
This popular Egyptian soup made with minced Jute leaves is nutritious and delicious over rice and chicken. While I've used Molokhia for years in Japanese cuisine, I first encountered the eponymous dish while cooking in a kitchen in the Middle East where the chefs were. One of the most popular and famous dish from Egypt.
Finger-Licking Egyptian Molokhia is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Finger-Licking Egyptian Molokhia is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook finger-licking egyptian molokhia using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Finger-Licking Egyptian Molokhia:
- Get 1 whole chicken
- Make ready 600 g frozen melokheya leaves, chopped
- Prepare 1 onion, peeled
- Make ready 3 cardamom pods
- Get black pepper to taste
- Get salt to taste
- Make ready For garlic sauce/"takleya":
- Take 10 cloves garlic, crushed
- Prepare 2 tablespoons ground coriander
- Make ready 1/4 teaspoon ground chili pepper, or more according to taste
- Make ready 2 tablespoons vegetable oil
The Mystery of the Pinky Finger Nail. I've lived in Egypt all my life, and during that time I've come across hundreds, if not thousands of men who have grown their pinky nails extremely long. This Middle Eastern super-green, known as Jew's mallow or Egyptian spinach, has a high vitamin and mineral content. This "food of kings" dates back to the time of the pharaohs, when an Egyptian king drank it in soup to recover from an illness.
Steps to make Finger-Licking Egyptian Molokhia:
- Clean the chicken, rub it with salt and pepper, and place it in a large saucepan. Cover it with 2.5 liters of water. Add onion and cardamom pods. Bring to a boil while removing the foam that appears on the surface of water.
- Once water starts boiling, reduce heat and flavor with salt and pepper. Simmer with lid on until meat is tender (about 60 minutes).
- Remove the chicken, onion, and cardamom pods from the broth. Keep the broth aside. Discard the onion and cardamom pods. Let the chicken cool a bit then cut it into pieces. Put chicken pieces in a serving bowl aside and keep it warm by covering it with some broth.
- After boiling the chicken, around 2 liters of broth should remain. If it isn’t the case you can adjust either by adding some extra water or by boiling the broth a little bit longer.
- Once you have the right amount of water, add the frozen molokhia to the simmering broth, let it defrost for around 10mn, then stir gently and turn off the heat. Make sure not to cover the saucepan.
- For the garlic sauce or “takleya”: in a frying pan mix vegetable oil, garlic, coriander, and chili pepper. Heat over medium fire until garlic starts changing color.
- Stir the “takleya” mixture into the simmering broth and keep cooking it for an extra 2 minutes. Season according to taste.
- The molokheya is served very hot. It is usually presented on top of a plate of white rice with a piece of chicken on the side.
Today, it's one of the most widely eaten vegetables in Egypt. This popular Egyptian dish pairs beautifully crisp chicken with a stew chock full of leafy molokhia and spices. Molokhia, the grassy-tasting, green vegetable also known as jute or Jew's mallow, is occasionally available fresh at farmer's markets, but the frozen leaves are far easier to find. Egyptian spinach prefers hot weather so it's best to grow this plant in a warm spring or summer. Keep reading to find out how to grow Egyptian spinach Don't plant too close together as molokhia plants grow outwards into a shrub shape so they'll need their space.
So that’s going to wrap this up with this exceptional food finger-licking egyptian molokhia recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
