Melokhieh

READY IN: 5hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the chicken broth:
  • In 1 gallon of water, boil the chicken in a pot with the carrots, celery, onion, peppercorns, bay leaves, cinnamon sticks, lemon juice, cardamom and salt. Simmer over low heat, uncovered, for 4 hours. Allow the chicken to cool, and then shred. Reserve both the broth and the meat.
  • For the stew:
  • Bring 12 cups of water to a boil, and then drop the mallow leaves in it. Cook for 5 minutes, drain and set aside.
  • Saute the chopped onion in the butter in a saucepan over medium heat. Add the cilantro and garlic and cook until golden brown. Add the mallow leaves to the pan and stir for about 5 minutes. Add the reserved chicken broth, the salt and pepper. Cook on low heat for about 45 minutes. Stir in the reserved chicken meat.
  • Serve with white rice and the diced onion in the lemon juice.
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