EgyptEgyptian molokhia with chicken or rabbit
Arabic name الملوخية المصرية بالدجاج أو الأرانب
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Ingredients (8)
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Method
Boil the chicken or rabbit until cooked and reserve the stock.
Add the chopped molokhia to the hot stock and let it simmer gently without stirring too much, so it doesn’t become overly slimy.
Make the ta’leya by frying the crushed garlic and dried coriander in the ghee until fragrant.
Pour the ta’leya straight over the simmering molokhia.
Serve hot with rice, with the meat or chicken on the side.
