Prep 10 mins
Cook 2 hrs
This is a Middle Eastern classic, but I must say its made best by those in Egypt! Ask anyone you know from Egypt about this and see what they say. It's so yummy, seems a bit strange has almost a gelatinous texture and slimy in its consistency, but once you taste you'll be hooked! Remember, you can find find frozen molokheya in most Middle Eastern markets. The English names for it are Jew's Mallow, Jute Mallow, Nalta Jute. Fresh is best, but I never found it fresh anywhere in USA. Frozen is just as delicious too, don't worry. Here in Egypt they cook this molokheya with rabbits, I have not been brave enough to try yet. Something about the thought of that cute little rabbit...LOL....Enjoy!
- 14 ounces molokheya (use 1 frozen package- should be 14oz or 400 grams, there is only one size, so if different- no prob)
- 2 chicken bouillon cubes
- 1 whole roasting chicken (You could use a cornish game hen too, very flavorful)
- 3 onions (sliced)
- 1 carrot (sliced)
- 2 stalks celery (chopped large pieces, including the leaves)
- 2 teaspoons ground coriander
- 1⁄4 teaspoon whole coriander seed (smashed)
- 1 slice tomatoes (diced into small cubes)
- 1 slice onion (chopped fine)
- 8 garlic cloves (crushed, use FRESH ONLY)
- 1 dash cumin
- salt & pepper
- 2 tablespoons oil, for frying garlic
- Fill large stock pot with water, bring to a boil, add add sliced onions, carrot and celery. Add 2 chicken bouillon cubes and whole chicken or hen, sprinkle with salt and pepper.
- Cover and cook until chicken tender approximately 1-2 hours.
- Skim fats from water, strain out vegetables, remove chicken and reserve about 4 cups of the broth in pot.
- While broth is simmering on real low, add bag of molokheya and a teaspoon of ground coriander, salt & pepper and a dash of cumin to the broth. (Easy way to get bag into pot: I've found by just snipping top of plastic bag, then holding over hot pot, and sliding the molokheya into the pot, the steam helps it slide out easy) DO NOT COVER.
- Add the chopped tomato and onion into the pot, just a little, as stated, 1 slice tomato, 1 slice onion, both chopped.
- Preparing the "tasha" (this is what makes the molokheya famous & tasty too): Put 2 tablespoons oil into small frying pan.
- Add crushed garlic, stir until a golden brown, add teaspoon ground coriander and the few smashed coriander seeds, stir until all dry and formed together.
- Drop this into pot of molokheya while hot, you should hear a "tsshhh" sound, if so you did it- congratulations!
- Continue cooking on low heat for approximately 10 minutes, its ready to serve.
- To serve: Brown the chicken in a pan full of melted butter and serve with white steamed rice with lightly fried vermicelli pieces. (I will post recipe for this simple, yet delicious rice).
- Spoon the molokheya into bowls and let your guests spoon onto rice or dip their warm pita breads into their bowls!
- *** Sometimes I prepare a red sauce to spoon into each individual bowl, or serve next to the molokheya bowls- its tangy and a good complement to this dish. Just take 3 slices onions, brown in butter, add two tablespoons of tomato paste, salt & pepper, a dash of cumin, add some red chili sauce (shaata) and water, cook for 20 minutes, tastes should be tangy, not too thick, with a bit of tanginess and heat.***.
This recipe is fabulous and turned out perfectly my first time! The browned chicken was especially delicious and my Egyptian husband said the molokheya was to die for. Thank you!
Kwayas Owie! I have been ill all week, and I needed a bowl of my mom's moloukheya. I couldn't remember how to make the spices, thank you so much! I chopped white onions and put them in vinegar for the topping (that's what my family did growing up). I feel better already. Thanks for posting this!