EGYPTIAN MOLOKHEYA (GREEN SPINACH-LIKE SOUP)
This is a Middle Eastern classic, but I must say its made best by those in Egypt! Ask anyone you know from Egypt about this and see what they say. It's so yummy, seems a bit strange has almost a gelatinous texture and slimy in its consistency, but once you taste you'll be hooked! Remember, you can find find frozen molokheya in most Middle Eastern markets. The English names for it are Jew's Mallow, Jute Mallow, Nalta Jute. Fresh is best, but I never found it fresh anywhere in USA. Frozen is just as delicious too, don't worry. Here in Egypt they cook this molokheya with rabbits, I have not been brave enough to try yet. Something about the thought of that cute little rabbit...LOL....Enjoy!
Provided by cooking in cairo...
Categories Whole Chicken
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Fill large stock pot with water, bring to a boil, add add sliced onions, carrot and celery. Add 2 chicken bouillon cubes and whole chicken or hen, sprinkle with salt and pepper.
- Cover and cook until chicken tender approximately 1-2 hours.
- Skim fats from water, strain out vegetables, remove chicken and reserve about 4 cups of the broth in pot.
- While broth is simmering on real low, add bag of molokheya and a teaspoon of ground coriander, salt & pepper and a dash of cumin to the broth. (Easy way to get bag into pot: I've found by just snipping top of plastic bag, then holding over hot pot, and sliding the molokheya into the pot, the steam helps it slide out easy) DO NOT COVER.
- Add the chopped tomato and onion into the pot, just a little, as stated, 1 slice tomato, 1 slice onion, both chopped.
- Preparing the "tasha" (this is what makes the molokheya famous & tasty too): Put 2 tablespoons oil into small frying pan.
- Add crushed garlic, stir until a golden brown, add teaspoon ground coriander and the few smashed coriander seeds, stir until all dry and formed together.
- Drop this into pot of molokheya while hot, you should hear a "tsshhh" sound, if so you did it- congratulations!
- Continue cooking on low heat for approximately 10 minutes, its ready to serve.
- To serve: Brown the chicken in a pan full of melted butter and serve with white steamed rice with lightly fried vermicelli pieces. (I will post recipe for this simple, yet delicious rice).
- Spoon the molokheya into bowls and let your guests spoon onto rice or dip their warm pita breads into their bowls!
- *** Sometimes I prepare a red sauce to spoon into each individual bowl, or serve next to the molokheya bowls- its tangy and a good complement to this dish. Just take 3 slices onions, brown in butter, add two tablespoons of tomato paste, salt & pepper, a dash of cumin, add some red chili sauce (shaata) and water, cook for 20 minutes, tastes should be tangy, not too thick, with a bit of tanginess and heat.***.
Nutrition Facts : Calories 112.2, Fat 7.6, SaturatedFat 1.7, Cholesterol 21.5, Sodium 223.6, Carbohydrate 5.3, Fiber 1.1, Sugar 2.1, Protein 5.9
EGYPTIAN GREEN SOUP
This is from an Egyptian website and it gives no times at all so I'm guessing at them. Posted for Zaar World TourIII
Provided by Annacia
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Clean and finely chop the molohia leaves (Egyptians usually use a double-handled metal chopper called a makhrata to do this) and set aside.
- Leaving the fat on the chicken, combine it in a large pot with the onion, salt, pepper, and 2 cups of the water.
- Boil the meat until tender, about 20-30 minutes.
- Remove the meat from the stock and set aside.
- Add the molohia to the stock and boil for about 5 minutes.
- Place the butter in a small skillet and briefly fry the garlic and coriander for 1 minute only, without burning.
- Tip this mixture into the molohia and stock while the stock is still boiling.
- Be very careful; it may splatter, but it smells fantastic.
- Serve the soup hot, accompanied by side dishes of the boiled meat, rice, onion-vinegar mix, and pita bread. Allow your guests to make their own selections and combinations.
Nutrition Facts : Calories 512.2, Fat 13.7, SaturatedFat 5.6, Cholesterol 174.2, Sodium 306.3, Carbohydrate 41.2, Fiber 2.8, Sugar 3.1, Protein 53.5
EGYPTIAN LENTIL SOUP
This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!
Provided by Dahlia Salem
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
- Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 34.3 g, Fat 0.9 g, Fiber 15.9 g, Protein 13.3 g, SaturatedFat 0.1 g, Sodium 316.4 mg, Sugar 2.9 g
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