Mouloukhieh Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 pounds fresh mouloukhieh or 2 bags frozen
1 chicken
I medium onion
2-3 tsp coriander
2 lemons to taste
1 tablespoon apple cider vinegar
2 tsp chicken bullion power or cubes
1-2 bunch cilantro
2-3 Lemon
3 Garlic minced
Salt
Pepper
1 Cinnamon stick
3 Bay leaves
Toppings:
2 cups Basmati rice (Serve rice on the side)
Toasted bread (serve toasted pita bread cubes on top)
Red Vinegar and onion diced
|
|
Directions: |
Directions:Boil the chicken with one onion, garlic, bay leaves, cinnamon stick, 10 pepper corns, salt, 2 chicken bullion cubes, squeeze of lemon. You can cook the chicken in a stock pot for an hour or in a pressure cooker for 30 minutes. After the chicken is cooked drain the broth and debone the chicken. In a big pot add the chicken broth, coriander, lemon, garlic, lemon, and salt to taste. Let the broth boil and then add the mouloukhieh leaves and the chopped cilantro and the shredded chicken. Let it all cook on medium heat for 20 to 30 minutes. Taste it and adjust the lemon and salt to taste. Serve with basmati rice and the toasted pita on top and a little bit of the onion and vinegar sauce. |
|
Personal
Notes: |
Personal
Notes: 2 packages molokhiyeh frozen (also known a Egyptian Spinach, Nalta jute, or tossa jute)
5 cloves garlic chopped
4 tablespoons coriander fresh, chopped (this item optional)
5 cups vegetarian broth
2 cubes vegetarian stock (like Maggi)
2 tablespoons vegetable oil
1/2 teaspoon salt
1 tablespoon all spice
fresh hot chili optional
INSTRUCTIONS
Heat the broth over stove-top. Meanwhile, thaw molokhiyeh then purée using a blender .
Add molokhiyeh to the broth when boiling, add the vegetarian stock cubes, add all spice and salt. Let it boil for 10 to 15 mins.
Smash the garlic up in a mortar and pestle until it becomes almost a paste. Fry in oil (with the optional chili and coriander ) until light gold but not brown or burnt.
Take molokhiyeh off heat. Pour garlic mixture over the molokhiyeh, stir and let it rest for an extra 5 mins. Serve next to a bowl of rice.
|
|
This recipe for Mouloukhieh is from