Ingredients
- Molokhia leaves, frozen1000 grams
- Lamb, cut into cubes500 grams
- Skinless chicken thighs6 thighs
- Large onion, sliced thinly lengthwise2 pieces
- Garlic cloves, chopped4 cloves
Vegetable Oil7.5 tablespoons- Fresh coriander, chopped2 tablespoons
- Dried coriander, ground1 tablespoon
- Cinnamon sticks2 sticks
Caraway1 teaspoon
Tomato Paste1 tablespoon
Ground Cinnamon1 teaspoon
Lemon Juice180 milliliters
Bay leaves2 leaves- Spices to taste0
- Salt to taste0
- Arabic bread, toasted and cut into small pieces1 loaf
- Small onion, finely chopped and soaked in 1/2 cup of red vinegar1 onion
Steps
- 1
Boil water in a deep pot over high heat, then add the frozen molokhia for 2 minutes. Remove the pot from the heat and drain the molokhia well. Set it aside.
2 minRequired Tools:🍳Deep pot - 2
Sauté the meat cubes in 1 tablespoon of oil in the pressure cooker over high heat until browned, then add the cinnamon sticks, salt, spices, and 1 liter of water. Close the pot and place it over high heat. When steam starts to escape, let the pot cook for 40 minutes, then remove it from the heat and allow the steam to escape completely before opening.
40 minRequired Tools:
Pressure Cooker - 3
Strain the meat broth and set it aside for later use. Discard the cinnamon sticks and keep the cooked meat cubes aside.
5 min - 4
Place the chicken thighs in the pressure cooker and add salt, bay leaves, and enough water to cover the chicken thighs. Close the pot and place it over high heat. When steam starts to escape, let the pot cook for 25 minutes, then remove it from the heat and allow the steam to escape completely before opening.
25 minRequired Tools:Pressure Cooker - 5
Strain the chicken broth and set it aside for later use. Discard the bay leaves and keep the chicken pieces aside.
5 min - 6
In a deep pot, sauté the sliced onions in 4 tablespoons of vegetable oil until golden, then add the drained molokhia and half of the lemon juice. Stir continuously until the molokhia softens.
10 minRequired Tools:🍳Deep pot - 7
In a small skillet, sauté the chopped garlic with the fresh coriander in 1/2 tablespoon of vegetable oil, then add the dried coriander to this mixture.
5 minRequired Tools:🍳Small skillet - 8
Add the garlic and coriander mixture to the molokhia, followed by the cooked meat, cinnamon, caraway, the remaining lemon juice, tomato paste, and salt. Pour the chicken and meat broth over the molokhia (add some water if the broth is not enough to cover the molokhia) and place the pot over low heat for 15 minutes, stirring occasionally. Before removing the pot from the heat, taste the broth and adjust the salt and acidity to your liking.
15 minRequired Tools:🍳Deep pot
Nutrition Facts
Vegetable Oilper 100gCarawayper 100gTomato Pasteper 100gGround Cinnamonper 100gLemon Juiceper 100gBay leavesper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.