Finger-Licking Egyptian Molokhia
Finger-Licking Egyptian Molokhia

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, finger-licking egyptian molokhia. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Finger-Licking Egyptian Molokhia is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Finger-Licking Egyptian Molokhia is something that I have loved my entire life.

Egyptian Stuffed Pepper محشفي فلفل على الطريقة المصرية. Cooking With Ammoon اطبخ مع أمون. Just make sure to cut them into small pieces and the kids will gladly lick their plates.

To begin with this particular recipe, we must first prepare a few ingredients. You can have finger-licking egyptian molokhia using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Finger-Licking Egyptian Molokhia:
  1. Prepare 1 whole chicken
  2. Prepare 600 g frozen melokheya leaves, chopped
  3. Get 1 onion, peeled
  4. Make ready 3 cardamom pods
  5. Get black pepper to taste
  6. Get salt to taste
  7. Take For garlic sauce/"takleya":
  8. Take 10 cloves garlic, crushed
  9. Prepare 2 tablespoons ground coriander
  10. Make ready 1/4 teaspoon ground chili pepper, or more according to taste
  11. Take 2 tablespoons vegetable oil

When the garlic is golden brown, pour the hot oil over the surface of the simmering molokhia. Squeeze the lemon juice in and serve immediately. This popular Egyptian dish pairs beautifully crisp chicken with a stew chock full of leafy molokhia and spices. Molokhia, the grassy-tasting, green vegetable also known as jute or Jew's mallow, is occasionally available fresh at farmer's markets, but the frozen leaves are far easier to find..تورلي

Instructions to make Finger-Licking Egyptian Molokhia:
  1. Clean the chicken, rub it with salt and pepper, and place it in a large saucepan. Cover it with 2.5 liters of water. Add onion and cardamom pods. Bring to a boil while removing the foam that appears on the surface of water.
  2. Once water starts boiling, reduce heat and flavor with salt and pepper. Simmer with lid on until meat is tender (about 60 minutes).
  3. Remove the chicken, onion, and cardamom pods from the broth. Keep the broth aside. Discard the onion and cardamom pods. Let the chicken cool a bit then cut it into pieces. Put chicken pieces in a serving bowl aside and keep it warm by covering it with some broth.
  4. After boiling the chicken, around 2 liters of broth should remain. If it isn’t the case you can adjust either by adding some extra water or by boiling the broth a little bit longer.
  5. Once you have the right amount of water, add the frozen molokhia to the simmering broth, let it defrost for around 10mn, then stir gently and turn off the heat. Make sure not to cover the saucepan.
  6. For the garlic sauce or “takleya”: in a frying pan mix vegetable oil, garlic, coriander, and chili pepper. Heat over medium fire until garlic starts changing color.
  7. Stir the “takleya” mixture into the simmering broth and keep cooking it for an extra 2 minutes. Season according to taste.
  8. The molokheya is served very hot. It is usually presented on top of a plate of white rice with a piece of chicken on the side.

Tourly - Sofra Quick سفرة كويك - طاجن لسان عصفور TAGEN LESAN ASFOUR - Sofra Quick How to Cook Molokhia ساندوتش فلافل شيبسي A wide variety of egyptian molokhia options are available to you, such as part, drying process, and style. Face licking, body licking, tit licking, pussy licking, solo licking, you name it. Suchen Sie nach Egyptian Molokhia Soup Chicken Breast Slices-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion.

So that is going to wrap this up with this exceptional food finger-licking egyptian molokhia recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!