molokhia 🇪🇬 one of the first meals my extended family makes when we come to egypt & it’s one of my favorite middle eastern comfort foods. it is eaten across the middle east & different regions (& households) make it & eat it differently. there’s a levantine stir fried, whole leaf variety as well as the traditional, egyptian styled finely minced stock based seen here. rabbit is a popular egyptian protein of choice, but my family more commonly uses chicken as their base. now important question: how do you eat molokhia? do you laddle it on top of rice (eating it together), or do you eat it in a bowl with rice on the side and laddle a spoonful onto the rice at a time?🙄 1 whole chicken, cut into 8ths 6 cups of water 1 large yellow onion, quartered 1 tbsp kosher salt 2 bay leaves 2 cardamom pods 1/4 tsp mastic gum 2 packs of chopped molokhia leaves (defrosted) 1 tbsp crushed dried coriander 1 cup chopped fresh cilantro 10-15 cloves of garlic, chopped finely 1/2 cup of ghee salt & pepper fresh lemon 🍴in a large pot, add chicken pieces & bring water, onion, bouillon, & bay leaves to boil. continue boiling until chicken is cooked thoroughly (about an hour to an hour & half depending on size). 🍴remove the chicken from the pot and set aside, allowing the liquids to drain. skim off the fat/foam from the stock & remove the the onion and bay leaves. 🍴you should have about 4 cups of stock remaining; to this, add in the chopped molokhia leaves & allow to simmer for 10 minutes. (don’t cook too long or it will separate & darken). 🍴generously salt & pepper the chicken pieces and fry in 1/4 cup of ghee in a separate pan, on medium heat, until each side is golden (about 4-5 minutes on each side). 🍴tasha : fry the crushed garlic, cilantro and dried coriander in the remaining ghee until golden and aromatic. while still hot, pour the ta’lia into the molokhia & stir (make sure you get all the goods off the pan!) 🍴serve with lots of lemon, rice & toasty bread. bel hana w shefa! #egyptianfood #mulukhiya #molokhia #molokhiya #ramadanfood - @bookofdishes