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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill large stock pot with water, bring to a boil, add add sliced onions, carrot and celery. Add 2 chicken bouillon cubes and whole chicken or hen, sprinkle with salt and pepper. | 2. Cover and cook until chicken tender approximately 1-2 hours. | 3. Skim fats from water, strain out vegetables, remove chicken and reserve about 4 cups of the broth in pot. | 4. While broth is simmering on real low, add bag of molokheya and a teaspoon of ground coriander, salt & pepper and a dash of cumin to the broth. (Easy way to get bag into pot: I've found by just snipping top of plastic bag, then holding over hot pot, and sliding the molokheya into the pot, the steam helps it slide out easy) DO NOT COVER. | 5. Add the chopped tomato and onion into the pot, just a little, as stated, 1 slice tomato, 1 slice onion, both chopped. | 6. Preparing the "tasha" (this is what makes the molokheya famous & tasty too): Put 2 tablespoons oil into small frying pan. | 7. Add crushed garlic, stir until a golden brown, add teaspoon ground coriander and the few smashed coriander seeds, stir until all dry and formed together. | 8. Drop this into pot of molokheya while hot, you should hear a "tsshhh" sound, if so you did it- congratulations! | 9. Continue cooking on low heat for approximately 10 minutes, its ready to serve. | 10. To serve: Brown the chicken in a pan full of melted butter and serve with white steamed rice with lightly fried vermicelli pieces. (I will post recipe for this simple, yet delicious rice). | 11. Spoon the molokheya into bowls and let your guests spoon onto rice or dip their warm pita breads into their bowls! | 12. *** Sometimes I prepare a red sauce to spoon into each individual bowl, or serve next to the molokheya bowls- its tangy and a good complement to this dish. Just take 3 slices onions, brown in butter, add two tablespoons of tomato paste, salt & pepper, a dash of cumin, add some red chili sauce (shaata) and water, cook for 20 minutes, tastes should be tangy, not too thick, with a bit of tanginess and heat.***. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
molokheya	14	ounces		353.0333	0.0	78.54	1.9833
chicken bouillon cube	2			353.0333	0.0	78.54	1.9833
roasting chicken	1			965.6022	0.408	77.4748	70.0855
onion	3		sliced	192.0	44.832	5.28	0.48
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
coriander seed	1/4	teaspoon	smashed	10.728	1.9796	0.4453	0.6397
tomato	1	slice	diced	3.6	0.778	0.17600000000000002	0.04
onion	1	slice	chopped	192.0	44.832	5.28	0.48
garlic clove	8		crushed	353.0333	0.0	78.54	1.9833
cumin	1	dash		-	-	-	-
salt pepper				353.0333	0.0	78.54	1.9833
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.