Mulukhiyya Recipes
MULUKHIYYA
Steps:
- Bring the chicken stock to boil in a saucepan. Add the mulukhiyya, reduce the heat, and simmer for 5 to 10 minutes to dissolve the herb. Heat the olive oil in a small skillet over medium heat. Add garlic cloves and cook for 2 minutes to 3 minutes, then add the mixture to the stock. Stir in coriander and cumin, cook for 2 minutes, then add the mixture to the stock. Stir in the juice of the lemon and salt and pepper to taste. Simmer the soup for 8 minutes. Divide the cooked rice among 8 bowls, ladle the soup over the rice and serve.
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- Cut up the chicken and remove the skin. In a bowl, add lemon, salt, and vinegar to the chicken and rub the mixture over it. and let it sit for 10 minutes then rinse it with fresh water (this is done to clean the chicken, so you can skip this step and just rinse it with water if you prefer).
- In a pot, heat oil over medium heat and lightly brown the chicken on both sides. Add a whole onion to the pot, and brown it as well.
- Add boiling water, let it boil for a minute. Skim off any scum and fat that forms at the top to keep the liquid clear.
- Chop or puree thawed molokhia leaves using a blender with a little bit of water (or leave the leaves as they are). Add them to the pot, let it simmer for 30 minutes. Keep checking and stirring the molokhia, if the soup is too thick add more water.
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