WHEN I visited Egypt I had this soup it was so good, green & served over rice. What is it, how do you make it

Question

Theres an Arabic import store and he has dried version. I called to confirm!

I'm in America.

Answer 1

Molokheya - Egyptian Style
Molokheya




Ingredients:

Molokheya is a green herb, grown for its leaf in the Middle East

This dish can be made using fresh molokheya in season or frozen or dried molokheya. While it’s traditionally served with rabbit or chicken, Sam prefers spatchcock and also recommends game meat.

Ingredients
4 small spatchcocks, (small chickens up to 600g in weight)
2 kg dried or fresh molokheya*
2 carrots, chopped
3 stalks of celery
2 onions, chopped
3 litres of water
Salt and pepper to taste

250g butter or ghee
8 cloves garlic, crushed (2 cloves for each guest)
3 tbspn ground coriander

Extra butter for frying spatchcock
Steamed rice

*To prepare fresh molokheya: remove leaves from stalk carefully, wash and then dry leaves thoroughly on absorbent paper. Then chop into pieces.




Method:
Boil water, add carrot, onion and celery, then add whole spatchcocks and simmer until tender (about 30 minutes). Remove the birds.
Strain and skim fat from the surface of the stock then simmer stock until it reduces by half. (Be careful to remove all the fat as it can disturb the flavour of the molokheya leaves.) Season stock with salt and pepper.

While stock is simmering, prepare garlic and coriander mixture.

In a frypan, heat butter or ghee and lightly brown the crushed garlic.
Add ground coriander, cook for another 10 seconds and set aside.

When ready to serve, heat up stock to a gentle simmer then drop in the chopped molokheya leaves for just two minutes. The leaves should float to the surface.
Pour in fried garlic and coriander mixture and stir.
The mixture should be thick and runny. Remove from heat.

To serve:
Brown the spatchcocks in a pan full of melted butter and serve separately on a bed of steamed rice topped with lightly-fried vermicelli pieces. Spoon the molokheya onto the plate with the meat.

Answer 2

It is molokheya. Boil chicken, ducks, rabbits or use chicken stock. Better use frozen molokheya. Mix 2 bags of the molokheya with about 4 cups of the soup on low heat, do not boil, just make sure it is well melted. Prepare a mixure of chopped 5 cloves of garlic with 1 tablespoon of dry chopped coriander. fry this mixure in oil till golden brown, add it to molokheya, that is it. It is eaten with rice and chicken or rabbits. If it is too thick add more soup.

Answer 3

oh ofcourse it has to be molokhaya!

heres the recipe:

Ingredients
1 chicken.
1 pack molokheya.
1 1/2 tablespoon garlic , crushed.
1 1/2 tablespoon coriander , ground
3 tablespoons margarine or butter.
Salt.

Cooking Instructions
Wash chicken well then boil until tender.
Strain and reserve 3-4 cups of chicken soup.
Cut chicken into 4 pieces.
In a skillet add 2 tablespoons margarine or butter.
Fry chicken pieces until golden brown.
In a deep pan heat reserved soup and bring to boil over high heat.
Add 1 teaspoon coriander and 1/2 tablespoon garlic.
Reduce heat and add molokheya and leave to boil once, uncovered.
While molokhia is boiling, in a small skillet heat 1 tablespoon margarine or butter then add 1 teaspoon coriander, 1 tablespoon garlic and stir until golden brown.
Immediately pour components of skillet onto molokheya in pan. Don't stir.
Stir molokhia just before serving.
Serve in a bowl with chicken and rice on the side.

Answer 4

mlukhiye, its made with chicken. you can get it ready chopped or still in leaf size, frozen and ready to cook, in the stores freezer, it has a different taste when cooked in leaf size and tastes really good,usually it has the recipe on the back of the packet. you could try getting it at your local middle eastern shop, its quite hard to get it fresh and requires quite a bit of work with cleaning and chopping it up, try also a deli that sells international products. If you dont mind telling me what country you are in, maybe i can help you with some store names that sell it, but only if you are in Australia. If your not in Australia maybe someone else can help you. Good Luck.

Answer 5

as mentioned here, it is molokhiya.
all the recipes are fine , and Balsam's is precise and exact.
i will tell you how to make Egyptian rice.
wash a cup of rice well and soak in salted water for an hour.
heat a piece of butter or some oil in a pot .
add a cup of water and salt to taste , then cover till it boils.
wash the rice and seive , then add to the boiling water .
wait till the water is nearly absorbed.
lower the heat to a minimum for 5 mins.
turn off the heat .
serve.
bon apetit.

Answer 6

That is not really considered a soup, it is called molokheya. I am sorry i have to go offline now, but if i come back and nobody has answered i ll tell you how it is made step by step.

But first of all are you sure they sell molokheya, frozen or fresh where yr living, check first and answer me pls.It is a green plant looks like spinach, but totally different taste.

Answer 7

yes it's alled molokhya and I do buy here in American from Arabian stores. You can buy it frozen and the most famous brand name they usually have is called "montana" but of course u cud find any other brands. I think the directions should be written on the bag, but it seems like a lot of ppl have helped u already. yes it's delicious, enjoy it :)

Answer 8

malakhia... lol
Im having it tonight for supper...
its called Sorrell in english.. but you wont find it in the american stores...
its very similar to spinach yes,, but malakhia turns sort of gelatinous when cooked..
you might could find frozen or dried leaves at a middle eastern foods outlet in your area
I use frozen, although there is fresh here (I live in SaudiArabia) but i just use frozen..
I take 1/2 pound of beef cubes or lamb cubes.. or 4-5 chicken pieces.. dredge them in seasoned flour (salt/pepper)
and fry them in a little oil till outside is browned..
then remove them to a plate..
I fry up 1 chopped onion, 2 chopped garlic buds, till onion is clear..
then add back the meat..
I then add 2 cups of water to cover.. a generous dash of pepper and salt..
I add in 1 finely chopped tomato
1/4 cup of finely chopped coriander (chinese parsley)
1 tsp ground cardomom seed (this gives it a distinct flavor)
juice from 1 whole lemon
let this boil up for 30min to cook meat
then add the 2 packages of frozen malakhia...... let it cook up for about 5 min more and serve over white steamed rice..
mmmm!... sometimes I just eat it with hard crusty bread...

note: ive only tried dried once and the flavor didnt do justice.. try starting with a little bit.. after the meat has cooked,, use 1/2 cup of dried and if its not th ick enough.. add 1/2 cup more.. but be careful. this thickens up quick if using dried

Answer 9

it is called mlokhia in usa in any market ask for it is either frozen as fresh one or as vigitable you can have the frozen bring some soup let it boils and then put some of that frozen just another one poiling take it eat it either by pread or on rice

Answer 10

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