Finger-Licking Egyptian Molokhia. Just make sure to cut them into small pieces and the kids will gladly lick their plates. 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.

An Egyptian recipe, melokheya leaves are cooked with chicken, garlic and coriander. Groupe Renault, Staten Island Ferry, Finger-Licking Egyptian Molokhia - Shahiyaand more. When the garlic is golden brown, pour the hot oil over the surface of the simmering molokhia. You can Cook Finger-Licking Egyptian Molokhia using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Finger-Licking Egyptian Molokhia

What You needis 1 whole of chicken.
Lets Go Prepare 600 g of frozen melokheya leaves, chopped.
It's 1 of onion, peeled.
What You needis 3 of cardamom pods.
What You needis of black pepper to taste.
Lets Go Prepare of salt to taste.
Lets Go Prepare of For garlic sauce/"takleya":.
What You needis 10 cloves of garlic, crushed.
Lets Go Prepare 2 tablespoons of ground coriander.
Lets Go Prepare 1/4 teaspoon of ground chili pepper, or more according to taste.
It's 2 tablespoons of vegetable oil.

Squeeze the lemon juice in and serve immediately. This popular Egyptian dish pairs beautifully crisp chicken with a stew chock full of leafy molokhia and spices. The name of this stew—named after the leafy green that's used to make it—is one of Egypt's most popular dishes. Molokhia, the grassy-tasting, green vegetable also known as jute or Jew's.

Finger-Licking Egyptian Molokhia step by step

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..

A wide variety of egyptian molokhia options are available to you, such as part, drying process, and style. Face licking, body licking, tit licking, pussy licking, solo licking, you name it. Suchen Sie nach Egyptian Molokhia Soup Chicken Breast Slices-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion. Jeden Tag werden Tausende neue, hochwertige Bilder hinzugefügt. Molokhia is a traditional Egyptian recipe, especially when served with plain rice.