My mom always says: “Anyone can cook. It’s just a habit you need to cultivate from the profs to do so. If you’re willing to cook, you simply will.” I consider my mom a master in Egyptian cuisine. My whole family has a history of really good female cook who wowed their kitchen with the best dishes. My grandma was even a better cook than my mom. There are a few dishes that no one, not even my mom can achieve just like my grandma, and I’m so grateful to witness my grandma cooking, not just hearing about her epic stories in the kitchen like my little brother.
For that, I want to share the epicness that happens in our kitchen daily. Because with the help of my mom, I’m able to achieve some of her dishes for the first time, know the tricks and techniques of each one, and finally brag about it her… ahemmmm, I mean, share it with you all to try for yourself.
No seriously, it’s not easy, but it’s not hard if it’s delivered right. And I’ll do my best to write step by step tutorials on how to achieve the advanced Egyptian dishes. After doing it, you’ll see how easy it all is. You just didn’t know the hows!
In the I-lost-count-of-my-quarantine-days day, I will make molokhia, I mean, mloukhiya, mulukhiyya, malukhiyah, moroheiya, meloukhia… melokheya!!! One of the most famous Egyptian traditional dishes. First, a bit of trivia time about Egyptian molokhia.
Trivia time
It’s a very powerful dish of braised greens served as a side dish in Egyptian tables, originally came from ancient Egyptian. There are various recipes of it and can be found in different forms from fresh leaves, dried or frozen.
It’s called Corchorus which is known as Egyptian spinach, West African sorrel, okra leaf, Jute mallow, or Nalta jute leaves. The plant is known in the North and South African countries, Japan, Brazil, India, and the Caribbean.
In a bowl along with a mound of Egyptian rice completed with an oven-baked crispy piece of chicken, meat, rabbit, pigeon, or even shrimp. Alongside beta bread for variation in flavor choice. Rabbit is the preferred protein and gives the tastiest broth, but chicken and meat are the most popular.
Molokhia can not be heated in the microwave. Like chocolate if it’s overheated, it will lose its consistency and won’t be the same. It should be heated in a saucepan over medium heat, its consistency will be thickened when it’s refrigerated. If you want to loosen it a bit, add 1-2 tbsp of water to it, not more.
Like a garlicky kinda magic.
In Egypt, you can get fresh molokhia in summer days until September, but usually, molokhia exists all year round. We never stock up molokhia, we prefer to buy it fresh and cook it on the same day.
If you can’t get your hands on fresh molokhia, frozen Molokhia can be found in any Middle Eastern stores and online.
If you want to freeze fresh molokhia, you need to mince it first, store it in a container and add a little bit of water to it (1/4 cup of water for every package).
Very intriguing, So how to prepare Egyptian molokhia?
Easy.
Egyptian Molokhia
Leave a Review Print RecipeEquipments
- Deep bowl
- Food processor
- Pot
- Saucepan
- Pan
- Whisk
Ingredients
- 400 g Molokhia, a full package of fresh molokhia
- Full head Garlic, minced
- 1/2 tsp Bicarbonate sodium
- 1 tbsp Dry coriander
- 1/2 tsp Sugar
- 4 cups of chicken broth , or your preferred broth
- 1 tbsp of ghee /butter/ vegetable oils
Instructions
Remove the stem of molokhia from the lead.- Clean it viciously. The leaves hold much dirt so you need to make sure it is cleaned. Put it in a deep bowl, and submerge the leaves with water, drain from the water and repeat seven times. Yes.
Bring the food processor and put the molokhia leaves in it with 2 tbsp of water, no more than 4 tbsp. And mince it until it looks fine. Don't mix it too much because the molokhia has some texture.- Put it in a bowl, and add bicarbonate sodium, and put it in the fridge until we prepare the broth.
In a deep pot over medium-high heat pour the broth, add 1/2 1 tbsp of the garlic and 1/2 tsp of the coriander. Stir. Wait until it boils and fragrant.- Put the molokhia in a small saucepan, pour the broth gradually into it and whisk. Don't pour all the stock as you need the molokhia to be in a very slimy consistency. Stir with a whisk.
Molokhia will slowly melt in the broth. Wait until it has completely melted. Check consistency, if it is too thick add more broth. Gif shows the right consistency.
Sauté the rest of the garlic for 15-30 seconds in 1 tbsp of oil until lightly golden and fragrant.- Add the 1/2 tsp coriander and a dash of sugar, and keep stirring for another 20 seconds.
- Bring the molokhia to boil, remove from heat. Add the garlic mixture to it instantly. Stir for 30 seconds and serve.
Try it with these dishes freek stuffed roasted pigeon and Lamb & Rice Stuffed Grape Leaves for Full experience!
