The Authentic Egyptian Molokhia with Chicken broth

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Molokhia is one of the ancient Egyptian dishes.

Every city in Egypt has a specific method and special recipes for making Molokhia. For example, in the capital, we eat fresh Molokhia or green Molokhia as we call it.

In Upper Egypt, they usually eat it dried with a special kind of bread called sun bread.

 

What is the difference between Arabic Molokhia & Egyptian molokhia?

The method of preparing molokhia in Egypt differs from the rest of the Arab countries such as Syria, Lebanon, and Tunisia in that the Egyptian molokhia is minced using a special knife.

 

 

In most Arab countries, molokhia is served without chopping, with the addition of chicken or meat.

Also, we as Egyptians eat it dried (in Upper Egypt), as I mentioned, and it is a side dish served with white rice or pita bread.

Molokhia for us, as Egyptians, is a side dish that is eaten alongside main dishes, such as the kebab Halla or the chicken tagine with potatoes.

Where can you get the Molokhia?

You can get molokhia from the grocery store if you live in the Arab countries, but if you live in Europe or America, you will find it in the supermarket (frozen).

In fact, there is not much difference between frozen and fresh (although I personally prefer fresh)

 

Tips for Making The Authentic Egyptian Molokhia Recipe.

It is preferable to make molokhia with chicken broth, not meat.

If you don’t have chicken, you can make it using chicken stock cubes.

If you plan to keep the molokhia in the refrigerator for two or three days, add a little baking soda (optional).

Once you finish the molokhia DO NOT cover it, leave it till it cools down as if you cover it will spirit. 

 

Note: in this recipe, I will start by preparing the chicken broth so I can use it in making the Molokhia.

if you have already chicken broth you can skip these steps.

 

Check out my recommended ingredients & tools for this recipe I love it & I think everyone should have them.

 

The Authentic Egyptian Molokhia with Chicken broth.

INGREDIENTS

  

1. 1 Frozen Molokhia
2. half chicken
3. 2 tablespoons ghee
4. 3 whole garlic cloves
5. 1 tablespoon black pepper
6. 4 cardamom seeds
7. 3 Laura papers
8. 1 large onion, chopped
9. 3 cups of tap water
10. 6 garlic cloves, minced
11. 2 tablespoons chopped coriander powder (buy it in seeds and then grind it)
12. 2 tablespoons tomato paste

INSTRUCTIONS

 

1. In a cooking pot, put a tablespoon of ghee and let it heat up
2. Add black pepper, cardamom and whole garlic cloves
3. Add the onions and Laura papers and stir them in the ghee well
4. Add the chicken, cover with water and leave for 35 minutes, until cooked
5. After the chicken is done, drain the chicken broth from the vegetables and spices
6. After filtering the broth, put it in a cooking pot on the fire and add a teaspoon of chopped garlic to it
7. Add two tablespoons of tomato paste
8. Add molokhia to the cooking pot
9. stir the chicken broth and Molokhia well
10. When the molokhia begins to boil, turn off the stove
11. In a frying pan on the fire, put a tablespoon of ghee and leave it until it gets hot
12. Reduce the temperature, then add the chopped garlic
13. Add dry coriander to garlic
14. stir until it reaches golden color, then remove it from the stove
15. Add coriander and garlic to the molokhia and stir well
16. Put the molokhia on a serving plate

 

 

 

 

Resource: Molokhia