Best Molokhiya Recipes| Sofrat hadhramia

  Molokhiya is a type of green plant that belongs to the flowering plants, and the Molokhiya lunch dish is considered one of the most famous oriental dishes, as there are two types of molokhiya: Green molokhiya and dry molokhiya, which can be prepared with chicken or meat, or cooked alone, and served as a side dish without rice. It is commonly cooked in the Levant regions, such as Syria, Jordan, Palestine, and Lebanon, and in the northern regions of the African continent, such as Egypt, Morocco, Algeria, Tunisia, and Sudan, and each country has its own way of cooking it.

🔹One kilogram of fresh molokhiya, or a bag of frozen molokhiya.

🔹A liter of chicken broth.

🔹Four cloves of minced garlic.

🔹Two tablespoons of ghee.

🔹Two tablespoons of dried coriander.

🔹Half a spoon of red hot pepper.

🔹Salt, to taste-.

💎Ingredients for boiling and browning the chicken:

🔹Whole chicken.

🔹A liter of water.

🔹A quarter cup of celery.

🔹A quarter cup of onion's leaves.

🔹Carrot.

🔹Onion.

 🔹Five grains of black pepper.

 🔹Three pieces of mastic.

 🔹Three grains of cardamom.

 🔹A sheet of laurel.

 🔹Salt, to taste-.

 🔹Ghee for frying.

 💎Tomato sauce ingredients:

 🔹Two cups of tomato juice.

 🔹Two finely chopped onions.

 🔹Two cloves of chopped garlic.

 🔹A tablespoon of ghee.

 🔹A teaspoon of white vinegar.

 🔹Black pepper to taste-.

 🔹Salt, to taste-.

 💠Preparation: 

 💎Preparing the chicken:

 🔹Wash the inside and outside of the chicken well, then tie it up.

 🔹Place the chicken, vegetables, and water in a pot on the fire.

 🔹Add the mastic and spices, and leave the chicken to boil for half an hour.

 🔹Add salt, then remove the chicken from the broth.

 🔹Heat the oven to 200 degrees Celsius, and brown the chicken in it.

 🔹Take the chicken out of the oven and leave it until it cools down.

 🔹Cut the chicken into four pieces, or more, then fry it in ghee.

 💎Preparing tomato sauce:

 🔹Stir the onions in ghee in a pot over the heat until they wilt.

 🔹Add the garlic, and stir until it turns brown.

 🔹Add tomato juice, and leave it to boil over low heat for a quarter of an hour to twenty-five minutes.

 🔹Add vinegar, black pepper and salt, and let the ingredients cook for an additional three minutes.

 💎Preparing molokhiya:

🔹Take out the molokhiya in advance to defrost it. If the molokhiya is fresh, it should be washed, dried, and finely chopped.

 🔹Boil the chicken broth, then put the molokhiya on top.

 🔹Remove the white foam that forms on the surface of the molokhiya.

 🔹Mix garlic, red pepper, coriander and salt together.

 🔹Brown the garlic mixture in ghee, then place it on top of the molokhiya.

 🔹Place the molokhiya in a serving dish, and serve it with the chicken and tomato sauce.

💠Ingredients: 

 🔹One kilogram of lamb, bananas, cut into cubes.

 🔹A bouquet of aromatic vegetables for boiling meat.

 🔹Four cups of dried molokhiya.

 🔹A quarter cup of each:

 🔹Pine.

 🔹Crushed garlic.

 🔹Chopped green coriander.

 🔹Half a teaspoon of each:

 🔹Black pepper.

 🔹Dry coriander.

 🔹Two hundred and fifty grams of butter.

 🔹One piece of each:

 🔹Tomatoes.

  🔹Sweet red pepper .

 🔹Four tablespoons of lemon juice.

 🔹Salt, to taste-.

 💠Preparation: 

 🔹Put two tablespoons of butter in a pot, then add the bananas and meat and brown it to get a golden color. Add the bouquet, aromatic vegetables, and a liter and a half of water so that the meat is covered, and season it with a little salt and spices.

 🔹Remove the exfoliation from the surface, cover the pot, and leave it on the fire until cooked.

 🔹Place half the amount of butter in a pot over medium heat and add the molokhiya, stirring constantly for about four minutes, then add the pine nuts, a tablespoon of garlic and dried coriander, and stir until the pine nuts turn golden, and add the lemon.

 🔹Add eight cups of meat broth, a tomato, and a sweet red pepper and leave it on low heat.

 🔹Heat the butter in a frying pan, then add the garlic and stir it without burning, then add the coriander.

 🔹Add the mixture to the molokhiya with bananas, then add salt and lemon.

 🔹Remove the tomatoes and sweet red pepper and serve.

💠Ingredients: 

 🔹One and a half kilograms of chopped rabbit meat.

 🔹Half a teaspoon of black pepper.

 🔹A medium onion.

 🔹A quarter cup of ghee.

 🔹Small spoon of salt.

 🔹Five cardamom pods.

 🔹Two large cloves of garlic.

 🔹Two tablespoons of oil.

 🔹A medium tomato.

 🔹One kilogram of chopped molokhiya.

 🔹Five small cloves of crushed garlic.

 🔹A teaspoon of ground coriander.

 🔹Arabic bread or vermicelli rice for serving.

 💠Preparation: 

 🔹Place the ghee in a deep pot and heat it over medium heat, then add the rabbit pieces and stir until they turn golden.

 🔹Add: onion, cardamom, garlic, salt and pepper and stir to mix the ingredients. Cover the rabbit meat with water and leave them to boil until they are cooked.

 🔹Filter the broth, and place the rabbit in a plate.

 🔹Place the broth in a deep pot and heat it over medium heat, then add the molokhiya, and stir with a wooden spoon until the molokhiya is mixed with the broth, then add the tomatoes, and leave the molokhiya to cook over low heat for a quarter of an hour.

 🔹Add the rabbit to the molokhiya, put the oil in a small frying pan, add the garlic and coriander, fry them until they turn golden, then pour them over the molokhiya and leave them to cook for five minutes.

 🔹Pour the molokhiya and rabbit meat into a deep serving dish, and serve them hot with bread or vermicelli rice.

💠Ingredients: 

 🔹A kilogram of boiled and chopped chicken.

 🔹Three medium bundles of molokhiya leaves.

 🔹Half a teaspoon of black pepper.

 🔹Three quarters of a cup of hot broth.

 🔹Three tablespoons of oil.

 🔹Two teaspoons of salt.

 🔹A tablespoon of ground dry coriander.

 🔹Seven cloves of garlic, sliced.

 🔹Five cloves of crushed garlic.

 🔹A cup of chopped green coriander.

 💠Preparation: 

 🔹Wash the molokhiya leaves well, put them in a strainer and leave them aside.

 🔹Heat the oil in a medium-sized pot to fry the garlic slices until they become golden, then add the dried coriander and stir.

 🔹Add the molokhiya leaves and stir, then add the chicken pieces, broth and salt and leave it on low heat for thirty minutes until the molokhiya is cooked.

 🔹Add crushed garlic and green coriander.

 🔹Place it in a serving dish, garnish with lemon slices, and serve it with vermicelli rice.

💠Ingredients: 

 🔹One kilogram of boiled and chopped chicken.

 🔹Three medium-sized packages of molokhiya leaves.

 🔹Seven cloves of garlic, cut into slices.

 🔹Five cloves of crushed garlic.

 🔹Three tablespoons of oil.

 🔹Two teaspoons of salt.

 🔹Half a teaspoon of black pepper.

 🔹A tablespoon of ground dry coriander.

 🔹A cup of chopped green coriander.

 🔹Three or four cups of broth.

 💠Preparation: 

 🔹Wash the molokhiya leaves well, put them in a strainer, then set them aside.

 🔹Put the oil in a medium-sized pot, heat it over the fire, then add the garlic slices, taking care to stir it until it turns golden, then add the dry coriander and stir until it wilts.

 🔹Add the molokhiya leaves, stir them well, then add the chicken, add both the broth and salt, and then leave it on low heat until the molokhiya is cooked, for a period of up to half an hour.

 🔹Add crushed garlic and green coriander.

 🔹Place the molokhiya in a serving dish, decorate it with slices of lemon, and serve it with vermicelli rice.

 💠Ingredients: 

 🔹A bag of frozen molokhiya, weighing half a kilogram, finely chopped.

 🔹Small onion, finely chopped.

 🔹Four cloves of finely mashed garlic.

 🔹Two small, juicy red tomatoes, peeled and cut into slices.

 🔹Two big spoons of lemon juice.

 🔹One cube of chicken broth.

 🔹A tablespoon of corn oil.

 🔹Half a teaspoon of salt.

 🔹¼ teaspoon of black pepper.

 🔹A teaspoon of finely chopped coriander.

 🔹A liter of water.

 💠Preparation: 

 🔹Take the bag of molokhiya out of the freezer before you start cooking it, two hours before cooking.

 🔹Place half the amount of crushed garlic, along with the chicken broth cube, onions, and chopped tomatoes, in the electric blender at high speed until it becomes a liquid mixture, with a liter of water.

 🔹Pour the ingredients into the cooking pot on the fire, and leave them until they are cooked well, then add the amount of salt and black pepper to the mixture, and leave it until it boils well.

 🔹Add the amount of molokhiya in the bag to the boiling mixture, mix the ingredients well with a spoon, leave the mixture on a high temperature until it boils completely, then reduce the heat of the fire.

 🔹Heat the oil in a frying pan, then add the rest of the crushed garlic and chopped coriander, then fry it for a few minutes, then add the molokhiya on top, and leave the pot on the heat for two minutes, then remove it from the heat.

 🔹Pour the molokhiya into the serving bowl, then pour a little lemon juice over it, to add a sour taste, and serve it hot alongside a plate of rice, or pieces of bread and various appetizers.

 💠Ingredients: 

 🔹Half a kilogram of frozen molokhiya.

 🔹One kilogram of chicken, cut into eight or six pieces as desired.

 🔹Eight cloves of crushed garlic.

 🔹A tablespoon of coriander, finely chopped.

 🔹A tablespoon of ghee.

 🔹Small spoon of salt.

 💎To boil chicken:

 🔹Small onion, cut into quarters.

 🔹A stick of cinnamon.

 🔹Two cardamom pods.

 🔹A liter of water.

 💠Preparation: 

 🔹Take out the molokhiya two hours before you start cooking, until the ice has completely melted.

 🔹Boil the chicken in a pot over the fire, with the boiling ingredients and water, remove the smell whenever it appears, and leave it until it is cooked.

 🔹Remove the pot from the heat, and take the chicken out. In this step, you can leave the chicken as it is by cutting it, or separate the meat from the bone.

 🔹Put the ghee in another pot, and start frying the molokhiya with the garlic well until it wilts, then add half a spoon of coriander and fry it.

 🔹Add the chicken broth in which it was boiled, then cover the pot and leave it until the molokhiya is cooked.

 🔹When the molokhiya is cooked, add the chicken with the rest of the coriander, stir for ten minutes, then serve it with rice.

 💠Ingredients: 

 🔹Five hundred grams of dry molokhiya leaves.

 🔹Seven hundred and fifty grams of lamb cut into cubes.

 🔹Eight cups of water.

 🔹Two onions cut into cubes.

 🔹Two laurel leaves.

 🔹Two cinnamon sticks.

 💠Sauce ingredients:

 🔹Two large onions.

 🔹Four tablespoons of olive oil.

 🔹Twelve cloves of crushed garlic.

 🔹A cup of finely chopped coriander.

 🔹Juice of two lemons.

 💠Preparation: 

 🔹Place the meat cubes and water in a pot on the fire, and when it boils, remove the foam from the surface, then add the onions, two bay leaves, and two cinnamon sticks, then cover the pot, leave it on low heat for an hour, then remove the pot from the heat.

 🔹Prepare the sauce by placing two onions in a preheated oven at two hundred and twenty degrees Celsius for forty-five minutes, then peel them and chop them finely.

 🔹Heat the oil in a pot, add the garlic and coriander, and leave it for four minutes.

 🔹Add the meat with the stock, add the chicken stock cubes, lemon juice, and the two cooked onions, and add a little water if you need to, and after the mixture boils, leave it on low heat for ten minutes.

 🔹Wash the dry molokhiya leaves in cold water twice, then squeeze them and filter them.

 🔹Add the molokhiya leaves to the broth, then cook the ingredients for ten minutes.

 💠Ingredients: 

 🔹Two hundred grams of dried molokhiya.

 🔹Three hundred grams of fried minced meat.

 🔹Two tablespoons of ghee.

 🔹A bunch of chopped coriander.

 🔹Five cloves of crushed garlic.

 🔹Salt.

 🔹Black pepper.

 🔹A cup of water.

 💠Preparation:

 🔹Place the molokhiya in a bowl filled with water for three minutes, then extract it.

 🔹Repeat the step twice until the molokhia is soft.

 🔹Place the molokhiya in a colander, wash it, then drain it.

 🔹Place half the amount of molokhiya in a pot with a spoon of ghee.

 🔹Add the remaining molokhiya with the remaining spoon of ghee to the pot, and fry the ingredients.

 🔹Season with salt, garlic, and pepper, then add a quarter cup of water.

 🔹Cover the pot, and let the ingredients simmer over low heat.

 🔹Pour another quarter cup of water into the pot, and cover it again.

 🔹Repeat the last step twice until the ingredients are cooked.

 💠Ingredients: 

 🔹Two hundred grams of dried molokhiya.

 🔹Two tablespoons of vegetable ghee.

 🔹Three hundred grams of fried minced meat.

 🔹Salt and black pepper.

 🔹A cup of water.

 🔹A bunch of chopped fresh coriander.

 🔹Five cloves of crushed garlic.

 💠Preparation:

 🔹Put the molokhiya in a bowl filled with water and leave it to soak for three minutes, then extract it, and repeat this process for three times until the molokhiya becomes soft.

 🔹Put it in the strainer, wash it, then filter it.

 🔹Place half the amount of molokhiya in a wide, deep pot, and fry it with a spoonful of vegetable ghee.

 🔹Add half the remaining amount of molokhiya to the pot with the remaining spoon of vegetable ghee, and fry the ingredients well.

 🔹Wait a minute, pour a second quarter cup of water into the pot, and cover it.

 🔹Repeat the last step three times until the molokhiya is cooked.

 🔹Remove the pot from the heat, pour in the molokhiya, and serve it hot with a plate of white rice or bread.

💠Ingredients: 

 🔹A kilogram of molokhiya.

 🔹Three cups of chicken broth.

 🔹Ground black pepper and salt.

 🔹Eight cloves of crushed garlic.

 🔹Four tablespoons of lemon juice.

 🔹Three teaspoons of dried coriander.

 🔹Two chopped onions.

 💠Preparation: 

 🔹Wash the molokhia well with water, then put it in a strainer and leave it aside until it dries.

 🔹Place the molokhiya in the food processor, and chop it finely.

 🔹Heat the broth in a pot set over medium heat.

 🔹Heat a small amount of vegetable oil in a second pot placed on the fire, and add the coriander and garlic while continuing to stir until the ingredients wilt.

 🔹Sprinkle black pepper and salt on it, then add the coriander and molokhiya mixture to the broth, stirring well and constantly until the ingredients are combined and thick.

 🔹Remove the molokhiya from the heat, pour it into a serving dish, sprinkle lemon juice on top, and serve it with white Egyptian rice.

 💠Ingredients: 

 🔹One kilogram of peeled shrimp.

 🔹One-quarter kilogram of molokhiya.

 🔹A tomato.

🔹An Onion.

 🔹Half a tablespoon of salt.

 🔹Four teaspoons of crushed garlic.

 🔹A teaspoon of black pepper.

 🔹Three cups of water.

 🔹Two tablespoons of local ghee.

 🔹Two teaspoons of dried coriander.

 💠Preparation:

 🔹Wash the shrimp with flour and water.

 🔹Cut the molokhiya and put it in a bowl for some time.

 🔹Grate the onion and tomato, and put them on the fire.

 🔹Add two teaspoons of crushed garlic and a little coriander to the onion and tomato, and stir the ingredients for five minutes.

 🔹Add the shrimp to the mixture of previous ingredients and stir for an additional five minutes.

 🔹Pour water over the previous mixture, let it boil for ten minutes, then add the molokhiya.

 🔹Stir the ingredients well, then remove the pot from the heat.

 🔹Heat the ghee over medium heat, and fry the rest of the garlic and coriander, stirring, until they become golden.

 🔹Pour the fried garlic and coriander over the molokhiya.

 💠Ingredients: 

 🔹A teaspoon of salt and black pepper.

 🔹Two teaspoons of dried coriander.

 🔹Six teaspoons of vegetable oil.

 🔹A finely chopped green pepper.

 🔹Six cloves of chopped garlic.

 🔹Finely chopped onion.

 🔹Half a kilogram of fresh and chopped molokhiya.

 🔹Half a kilogram of peeled shrimp.

 💠Preparation: 

 🔹Heat the oil and fry the onion until they become golden.

 🔹Add the shrimp to the fried onion and stir until they change color to light red.

 🔹Pour water over the sautéed shrimp, and leave it to boil for five minutes.

🔹Add the molokhiya to the pot and continue stirring until the molokhiya is completely dissolved, then leave it on low heat for some time.

 🔹Heat a small amount of oil in a frying pan, fry the garlic and green pepper until browned, then season with salt, black pepper, and dried coriander.

 🔹Pour the fried garlic mixture over the molokhiya, stir quickly, then remove from the heat.