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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 lb molohia leaf (jews mallow or spinach will do) |
2 lbs chicken meat, diced |
1 large onion (yellow or red finely diced) |
salt (to taste) |
fresh ground black pepper (to taste) |
4 1/4 cups cold water |
2 tablespoons butter |
10 garlic cloves, crushed |
2 tablespoons ground coriander |
2 cups hot cooked long-grain rice, as accompaniment |
1 tablespoon malt vinegar, accompaniment, mixed with |
1 white onion, finely chopped |
1 hot pita bread, cut into triangles, as accompaniment |
Directions:
1. Clean and finely chop the molohia leaves (Egyptians usually use a double-handled metal chopper called a makhrata to do this) and set aside.
2. Leaving the fat on the chicken, combine it in a large pot with the onion, salt, pepper, and 2 cups of the water.
3. Boil the meat until tender, about 20-30 minutes.
4. Remove the meat from the stock and set aside.
5. Add the molohia to the stock and boil for about 5 minutes.
6. Place the butter in a small skillet and briefly fry the garlic and coriander for 1 minute only, without burning.
7. Tip this mixture into the molohia and stock while the stock is still boiling.
8. Be very careful; it may splatter, but it smells fantastic.
9. Serve the soup hot, accompanied by side dishes of the boiled meat, rice, onion-vinegar mix, and pita bread. Allow your guests to make their own selections and combinations.
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