Molokhia leaves (fresh chopped or frozen) cooked in vegetable stock over garlic, and sometimes onion and dried coriander, golden in fat; the chicken is sometimes cooked first, for the stock, and served with white rice. Lemon juice at the end. Pareve version: Vegetable stock.
Heat the olive oil in a deep pot over medium heat.
⚙ Pan-fryingStoveDeep pot for frying
2
Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
To assemble
4
Add the cilantro and fry 1 minute, until fragrant.
Stove
5
Add the stock and bring to a boil.
Stove
6
Add the molokhia, salt and black pepper and cook 20 minutes, until the leaves are tender and the soup is thick.
Stove
7
Add the lemon juice and stir.
8
Serve with white rice.
185calories
8 gprotein
16 gcarbs
12 gfat
● protein 16%● carbs 32%● fat 52%
Per serving (430 g), of 4 servings
For the Fried onion · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (2) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying· Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Chicken cooked first for stock · Onion in the chicken stock · Water for cooking the chicken · Chicken stock · Chicken cubes in the stew · Leaves stir-fried in fat before the stock (minutes) (3) · Dried coriander · Cumin · Turmeric · crushed tomatoes · Vinegar at the end · Butter at the end · Lemon juice at the end · Chopped cilantro at the end · Serving (with white rice) · Stock cooking time before the leaves (minutes) (15) · Rice for serving
Chicken cooking time (minutes): 45
How much of the stock: the stock
Greens cooking time (minutes): 20
Anything else that goes into the chicken stock (words)
