Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, finger-licking egyptian molokhia. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Finger-Licking Egyptian Molokhia is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Finger-Licking Egyptian Molokhia is something which I have loved my whole life.
Ancient Jute Leaf Stew - Egyptian Molokhia Recipe - الملوخية المصري. This popular Egyptian soup made with minced Jute leaves is nutritious and delicious over rice and chicken. While I've used Molokhia for years in Japanese cuisine, I first encountered the eponymous dish while cooking in a kitchen in the Middle East where the chefs were.
To get started with this recipe, we must prepare a few components. You can have finger-licking egyptian molokhia using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Finger-Licking Egyptian Molokhia:
- Prepare chicken
- Make ready frozen melokheya leaves, chopped
- Get onion, peeled
- Make ready cardamom pods
- Take black pepper to taste
- Get salt to taste
- Make ready For garlic sauce/"takleya":
- Get garlic, crushed
- Get ground coriander
- Get ground chili pepper, or more according to taste
- Prepare vegetable oil
A yummy Molokhia recipe from the Egyptian cuisine! When the garlic is golden brown, pour the hot oil over the surface of the simmering molokhia. Squeeze the lemon juice in and serve immediately. Face licking, body licking, tit licking, pussy licking, solo licking, you name it.
Instructions to make Finger-Licking Egyptian Molokhia:
- Clean the chicken, rub it with salt and pepper, and place it in a large saucepan. Cover it with 2.5 liters of water. Add onion and cardamom pods. Bring to a boil while removing the foam that appears on the surface of water.
- Once water starts boiling, reduce heat and flavor with salt and pepper. Simmer with lid on until meat is tender (about 60 minutes).
- Remove the chicken, onion, and cardamom pods from the broth. Keep the broth aside. Discard the onion and cardamom pods. Let the chicken cool a bit then cut it into pieces. Put chicken pieces in a serving bowl aside and keep it warm by covering it with some broth.
- After boiling the chicken, around 2 liters of broth should remain. If it isn’t the case you can adjust either by adding some extra water or by boiling the broth a little bit longer.
- Once you have the right amount of water, add the frozen molokhia to the simmering broth, let it defrost for around 10mn, then stir gently and turn off the heat. Make sure not to cover the saucepan.
- For the garlic sauce or “takleya”: in a frying pan mix vegetable oil, garlic, coriander, and chili pepper. Heat over medium fire until garlic starts changing color.
- Stir the “takleya” mixture into the simmering broth and keep cooking it for an extra 2 minutes. Season according to taste.
- The molokheya is served very hot. It is usually presented on top of a plate of white rice with a piece of chicken on the side.
Thank you for being a great seller! Molokhia originated in Egypt, but has since spread throughout the Mediterranean and Middle Eastern region, and is just beginning to appear in other parts of the world, particularly in exotic import stores. Interestingly enough, depending on the national cuisine you are sampling, you may find molokhia. Molokhia Soup is a popular Middle Eastern dish. Many people consider Egypt to be the origin of this dish, though there are several variations of the dish throughout the Middle East and even within Egypt.
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