Prep 20 mins
Cook 30 mins
This is from an Egyptian website and it gives no times at all so I'm guessing at them. Posted for Zaar World TourIII
- 1 lb molohia leaf (jews mallow or spinach will do)
- 2 lbs chicken meat, diced
- 1 large onion (yellow or red finely diced)
- salt (to taste)
- fresh ground black pepper (to taste)
- 4 1⁄4 cups cold water
- 2 tablespoons butter
- 10 garlic cloves, crushed
- 2 tablespoons ground coriander
- 2 cups hot cooked long-grain rice, as accompaniment
- 1 tablespoon malt vinegar, accompaniment, mixed with
- 1 white onion, finely chopped
- 1 hot pita bread, cut into triangles, as accompaniment
- Clean and finely chop the molohia leaves (Egyptians usually use a double-handled metal chopper called a makhrata to do this) and set aside.
- Leaving the fat on the chicken, combine it in a large pot with the onion, salt, pepper, and 2 cups of the water.
- Boil the meat until tender, about 20-30 minutes.
- Remove the meat from the stock and set aside.
- Add the molohia to the stock and boil for about 5 minutes.
- Place the butter in a small skillet and briefly fry the garlic and coriander for 1 minute only, without burning.
- Tip this mixture into the molohia and stock while the stock is still boiling.
- Be very careful; it may splatter, but it smells fantastic.
- Serve the soup hot, accompanied by side dishes of the boiled meat, rice, onion-vinegar mix, and pita bread. Allow your guests to make their own selections and combinations.