Muloukhie/Melokhia Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4- 5 to 5 ½ lbs chckens
1 or 2 carrots per chicken- sliced
1 celery stick per chicken
1 medium onion per pot/chicken-sliced
2 large garlic cloves per pot/chicken-sliced
5 garlic cloves - crushed in garlic press
5 cups rice
20 cups chicken broth- from boiled chicken-strain twice
1 stick butter
Olive oil-extra virgin
5 medium Bermuda onions
3.5 oz. white vinegar
2 tbsp coriander
1 tsp cayenne pepper
Muloukhie
Salt
8 large loves Syrian Bread
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Directions: |
Directions:Put chicken in pot. Add carrots, celery, onions, garlic, salt.
Boil chickens until cooked. Take mead off chicken and cut into approximately 1-2 inch pieces. Strain broth twice.
Chop Bermuda Onions and add vinegar. Put in refrigerator for at least 30 minutes
Melt sitck of butter. Add 10 cups chick broth and salt. When it boils add rice. When it comes to a boil lower the fire and cover (put on low). Sjt off fire when rice is cooked.
Split Syrian Bread in half-separate into 2 large discs. Put in 350 degree oven and toast until rich medium brown. Break up into pieces.
Pick off green muloukhie leaves from stems. Throw out brown leaves and stems. Then take good leaves push through a strainer so they are fine.
Fill a pot ½ way with chicken broth (approximately 10 cups) add muloukhie.
Put olive oil in fry pan and add coriander, cayenne pepper to 5 crushed garlic cloves. Stir for 3-4 minutes (do not brown- just to bring taste out).
Add to muloukhie and stir in.
Serve in bowl:
Layer of crushed bread toast
Rice
Chicken
Muloukhie
Onions and vinegar |
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Number Of
Servings: |
Number Of
Servings:15-16 people |
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