Melokhieh Recipes

EGYPTIAN MOLOKHEYA (GREEN SPINACH-LIKE SOUP)

Egyptian Molokheya (Green Spinach-Like Soup) image

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

Ingredients

14 ounces molokheya (use 1 frozen package- should be 14oz or 400 grams, there is only one size, so if different- no prob)
2 chicken bouillon cubes
1 whole roasting chicken (You could use a cornish game hen too, very flavorful)
3 onions (sliced)
1 carrot (sliced)
2 stalks celery (chopped large pieces, including the leaves)
2 teaspoons ground coriander
1/4 teaspoon whole coriander seed (smashed)
1 slice tomatoes (diced into small cubes)
1 slice onion (chopped fine)
8 garlic cloves (crushed, use FRESH ONLY)
1 dash cumin
salt & pepper
2 tablespoons oil, for frying garlic

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

MELOKHIEH

Melokhieh image

Make and share this Melokhieh recipe from Food.com.

Provided by Chuck Hughes

Categories Whole Chicken

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 whole chicken, bones in, cut up into 8 pieces
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 tablespoon black peppercorns
2 bay leaves
2 cinnamon sticks
1 lemon, juiced
1 pinch cardamom
1 pinch salt
1 lb whole dried salad leaves (such as mallow leaves)
2 large onions, 1 chopped and 1 diced
2 ounces butter
2 bunches fresh cilantro, chopped
1 1/2 tablespoons crushed garlic
2 teaspoons salt
1 teaspoon ground black pepper
1 cup cooked white rice
6 lemons

Steps:

For the chicken broth:.
In 1 gallon of water, boil the chicken in a pot with the carrots, celery, onion, peppercorns, bay leaves, cinnamon sticks, lemon juice, cardamom and salt. Simmer over low heat, uncovered, for 4 hours. Allow the chicken to cool, and then shred. Reserve both the broth and the meat.
For the stew:.
Bring 12 cups of water to a boil, and then drop the mallow leaves in it. Cook for 5 minutes, drain and set aside.
Saute the chopped onion in the butter in a saucepan over medium heat. Add the cilantro and garlic and cook until golden brown. Add the mallow leaves to the pan and stir for about 5 minutes. Add the reserved chicken broth, the salt and pepper. Cook on low heat for about 45 minutes. Stir in the reserved chicken meat.
Serve with white rice and the diced onion in the lemon juice.

Nutrition Facts : Calories 985.2, Fat 65.2, SaturatedFat 22.6, Cholesterol 274.3, Sodium 1581, Carbohydrate 39.3, Fiber 7.1, Sugar 8.9, Protein 62

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