Ancient Jute Leaf Stew - Egyptian Molokhia Recipe

By Middle Eats · 90 min

Ingredients

Instructions

1. Make the stock: melt the butter and mastic in a pot over medium heat, add the whole spices and stir until fragrant.
2. Add the chicken and sear until browned on all sides, then add the onion, garlic and chopped tomatoes.
3. Add room-temperature water to cover the chicken, turn the heat to high and bring to a boil.
4. Skim off any scum, lower the heat and simmer gently for half an hour.
5. Make the tomato sauce: fry the minced garlic in butter until fragrant, then add the tomatoes and water before the garlic browns.
6. Bring to a boil, add the pepper and simmer for 15 minutes, then add the salt and remove from heat once it resembles marinara.
7. Molokheya: strain the stock and rinse the pot, then melt the butter, crush in the garlic and cook for 30 seconds.
8. Add the ground coriander, then 2.5 cups of stock and bring to a boil.
9. Add the frozen molokhia and reduce to medium-low heat; once melted, simmer a few minutes, stirring with a ladle until the stew comes together.
10. Pour into a serving dish to cool.
11. Tasha: melt the butter in a small saucepan, add the minced garlic and ground coriander, and fry until golden and bubbly.
12. Pour the tasha immediately over the molokhia.

Summarized from Middle Eats's video. Watch it for the details.

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