This is a very common dish through out the middle east known as molukhia in Arabic, but its technical term is jews mallow. Egyptians are famed for their molukhia. Its picked during harvest time and either dried or frozen, so that it may be enjoyed through out the year. Because this is typically grown in the middle east,although there are a few farms that do grow this in the U.S., its readily available in most middle eastern stores either in frozen or dry form. My recipe is based on my frozen version. Recipes will vary throught the middle east, depending on region. Molukhia is made a couple of ways, but this is the more common. Molukhia is traditionally enjoyed with a side of rice and a lemon wedge.Try Egyptian Condiment (Daqua) #107277, to kick it up a notch.
- Season chicken and boil chicken and onions(onions will give it flavor and help tame any gamey flavor the chicken may have) in water, until done, make sure you skim the scum off the top of the water as chicken boils.
- Make sure you have the above chicken broth, if your running low after chicken has boiled add a bit of water.
- Open and add the frozen mlokhia to the boiling broth.
- Add maggi cubes.
- Add allspice.
- Let boil until molukhia has defrosted into the broth, then let cook additional 5 minutes.
- Smash garlic up with a mortar and pestle, until its almost like a paste, you may add a bit of salt in the mortar and pestle to help smash.
- In a small saucepan, add oil and let oil get hot, place garlic in oil and keep an eye on it stirring frequently.
- Once garlic has reached a deep golden brown, but definitely NOT BURNT.
- Pour oil and garlic into the molukhia.
- Stir let set, serve next to bowl of rice.
- Taking a spoonful at a time, place of rice and eat together.
- If desired squeeze lemon over the bowl of mlokhia before eating to add an extra kick.