Egyptian Molokhia with Chicken Broth

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EGYPTIAN MOLOKHIA WITH CHICKEN BROTH

Yield 4

Prep time

15 Min

Cook time

1 H & 10 M

Total time

1 H & 25 M

Egyptian molokhia is a beloved dish made from finely chopped jute leaves simmered in a flavorful broth. Traditionally, it's prepared with chicken and served alongside vermicelli rice, pita bread, and sometimes a rich stew like pot kebab. The molokhia itself has a distinctive, slightly slimy texture that makes it incredibly comforting. Its unique flavor comes from the addition of garlic fried in butter and ground coriander, which create a mouthwatering depth of taste. This dish is a staple in Egyptian households and is often enjoyed during family gatherings or special occasions.

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Ingredients

For the Chicken Broth:

• 1 whole chicken
• 1 yellow onion
• 4 dried bay leaves
• 6 cardamoms
• 6 cloves
• sea salt
• black pepper
• 1 gallon water

For the Molokhia:

• 3 cups chicken broth (from above)
• 14 ounces molokhia (jute mallow leaves)
• 2 heads of garlic
• 2 tablespoons clarified butter
• ground coriander

Instructions

Prepare the Broth:

1. Place 1 whole chicken, 1 yellow onion, 4 dried bay leaves, 6 cardamoms, and 6 cloves into a large pot.
2. Season with sea salt and black pepper.
3. Pour in 1 gallon water, ensuring the chicken is fully submerged.
4. Bring the pot to a boil over high heat.
5. Skim any foam from the surface as the broth cooks to keep it clear and flavorful.
6. Reduce the heat to medium-low and simmer for 45 minutes.

Prepare the Molokhia:

1. Measure 3 cups chicken broth from the prepared broth and transfer it to a clean pot.
2. Add 14 ounces finely chopped molokhia to the broth.
3. Stir frequently over medium-low heat.
4. Avoid allowing the molokhia to boil, as boiling can affect its texture.

Prepare the Garlic Mixture:

1. Mince 2 heads of garlic as finely as possible.
2. Melt 2 tablespoons clarified butter in a skillet over medium heat.
3. Fry the minced garlic until golden brown and fragrant.
4. Add ground coriander and cook for a few seconds to release its aroma.

Combine the Garlic and Molokhia:

1. Position the skillet over the pot of molokhia.
2. Ladle some of the hot molokhia into the garlic mixture to create the traditional sizzling reaction.
3. Stir the garlic mixture into the molokhia until fully combined.
4. Turn off the heat once the garlic mixture has been incorporated.
5. Cover the pot and let the molokhia rest for a few minutes.

Serve:

1. Serve Egyptian molokhia longside or on top of vermicelli rice
2. Pair it with fresh pita bread or baladi bread, chicken, or any type of lahma.

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