Ingredients

1 rabbit 

1/3 cup plain flour

8 garlic cloves crushed or 1 large bulb crushed
2 lemons 
Salt and pepper for seasoning    
2 bay leaves  
1 large brown onion, peeled and halved
100 g butter or ghee  
750 g molokhia 
 1/2 tsp ground or 1 tsp fresh coriander (optional)
 

Preparation

Chilling time: 1 hour

Level of difficulty: easy

To prepare the rabbit, wash the meat well, remove kidneys and any remaining inedible parts.

Rub well with flour and then rinse, to cleanse and prepare the skin. Cut the rabbit into 5 parts and put into a large mixing bowl.

In a small bowl mix 1 tbsp of crushed garlic, the juice of 1 lemon and some salt. Rub the marinade into the rabbit, cover and refrigerate for 1 hour. This helps tenderize the meat as well as draw out any fluids and impurities.

In a large stockpot, bring 1 litre of water to boil. Add bay leaves, salt and the onion halves. Set aside.

In a large frying pan, melt 2 tablespoons of ghee or butter. Add the pieces of rabbit and brown. Add the browned rabbit pieces to the stockpot and boil for approximately 25 to 30 minutes, until the meat is tender. Strain and reserve 5 cups of rabbit stock.

In the same frying pan, add 2 tbsp butter or ghee, salt, pepper and garlic and fry rabbit until golden. Remove and arrange portions on a serving platter.

In a deep pot bring the reserved broth to the boil. Reduce the heat, add the molokhia and leave to simmer, uncovered, for 10 minutes. Add more broth if the texture is too thick.

Tesha / Garlic Sauce
While the molokhia is boiling, in small saucepan heat 1 tbsp butter or ghee, the remaining garlic (approx 2 tbsp), coriander and stir until golden brown. Pour the garlic sauce immediately into the molokhia.

Season to taste. Remove from heat and half cover the pan for 2 minutes.

Serve the molokhia in a bowl with the rabbit separately on a platter, or combine both in one deep bowl. Accompany with a lemon wedge and rice. Serves 5.