PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
← All recipes
main
Dried Molokhia
The dried form is checked, chopped finer, fried briefly with garlic, then simmered in broth until it thickens. The page also gives the option of an extra raw garlic finish.
Prep 25 min · Cook 65 min · Total 90 min · Difficulty: medium
Servings
6
Ingredients
100 g
dried molokhia — original: 1/2 uqiya
500 g
meat — or 1/2 chicken with bones (original: 2 1/2 uqiyas)
1 head
garlic
1 tsp
ground coriander
Method
1
Make the broth first, then inspect and chop the dried molokhia before frying it with garlic in a little ghee.
2
Add broth, simmer until the leaves thicken and soften, return the meat, and finish with lemon and, if you like, extra raw pounded garlic.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.