Molokheya with rabbits
Monday، 20 July 2009 - 12:00 AM
This is a famous Egyptian recipe especially when served with plain rice and baladi green salad. It can also be cooked with chicken and in Alexandria moloukhia is cooked with shrimp.
Cuisine : Egyptian
Main ingredients: Molokeya, Rabbits, Garlic
Time of preparation 25 Minutes
Time of cooking 25 Minutes
1 Rabbit ,or 1 chicken
1/2 kg Molokheya Farm Frites
1 1/2 tbsp Garlic ,crushed
1 1/2 tbsp Coriander ,dried and ground
3 tbsp Margarine
Wash rabbits or chicken well then boil until are tender. Strain and reserve 3-4 cups of rabbit or chicken broth. Cut rabbit into 5 pieces and cut chicken into 4 quarters.
In a medium skillet, add 2 tbsp margarine. Fry rabbit or chicken pieces until golden.
In a deep pan heat reserved broth and bring to boil over high heat. Add 1 tsp coriander and ½ tbsp garlic. Reduce heat, add molokhia and leave to boil once, uncovered. You can add more broth if texture is too thick.
While molokhia is boiling, in a small skillet heat 1 tbsp margarine then add 1 tsp coriander, 1 tbsp garlic and stir until golden brown. Immediately pour components of skillet onto molokhia in pan. Don’t stir. Take off heat and half cover pan for 2 minutes. Stir molokhia just before serving. Serve molokheya in a bowl and serve rabbits separately in a platter.