2kg.fresh molokhiya or 2pkt (1/2 each ) frozen
chichens,1kg.each
bayleaf
4-5 cardamom grains
1 onion, cut in half
15-20 garlic cloves, crushed
1 tablespoon coriander powder
1 tablespoon lemon juicie(optional)
cooking oil salt
if ysing fresh molokhiya, chop as in M.C 143 and
cover until needed.
boil water onion, salt, bayleaf and cardamom tied in
muslin bag,then addchicken and cook until tender.
remove chicken,cut into neat joints and fry.
discard muslin bag and mash onion.
boil soup, add molokhiya, adjust seasning and smmer3-5 minutes. do not overcook, as molokhiya has to be susbended. overcooking makes leaves fall molokhiya has to be suspended. overcookingmakes leaves fall to bttomof pot.
mix crushed garlic with salt and coriander.fry this mixture (known as taqliya) until golden, then toss
into boiling molokhiya. simmer for 2 minutes.
add lemon juice (optional).
if using the frozen pactets, slide frozen molokhiya
into the boiling pot and stir until completely thawed, then proceed as with the fresh.
chichens,1kg.each
bayleaf
4-5 cardamom grains
1 onion, cut in half
15-20 garlic cloves, crushed
1 tablespoon coriander powder
1 tablespoon lemon juicie(optional)
cooking oil salt
if ysing fresh molokhiya, chop as in M.C 143 and
cover until needed.
boil water onion, salt, bayleaf and cardamom tied in
muslin bag,then addchicken and cook until tender.
remove chicken,cut into neat joints and fry.
discard muslin bag and mash onion.
boil soup, add molokhiya, adjust seasning and smmer3-5 minutes. do not overcook, as molokhiya has to be susbended. overcooking makes leaves fall molokhiya has to be suspended. overcookingmakes leaves fall to bttomof pot.
mix crushed garlic with salt and coriander.fry this mixture (known as taqliya) until golden, then toss
into boiling molokhiya. simmer for 2 minutes.
add lemon juice (optional).
if using the frozen pactets, slide frozen molokhiya
into the boiling pot and stir until completely thawed, then proceed as with the fresh.
