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This dish can be made using fresh molokheya in season or frozen or dried molokheya. While it’s traditionally served with rabbit or chicken, Sam prefers spatchcock and also recommends game meat.
Ingredients
4 small spatchcocks, (small chickens up to 600g in weight)
2 kg dried or fresh molokheya*
2 carrots, chopped
3 stalks of celery
2 onions, chopped
3 litres of water
Salt and pepper to taste
250g butter or ghee
8 cloves garlic, crushed (2 cloves for each guest)
3 tbspn ground coriander
Extra butter for frying spatchcock
Steamed rice
Note:
To prepare fresh molokheya: remove leaves from stalk carefully, wash and then dry leaves thoroughly on absorbent paper. Then chop into pieces.
Preparation
Boil water, add carrot, onion and celery, then add whole spatchcocks and simmer until tender (about 30 minutes). Remove the birds.
Strain and skim fat from the surface of the stock then simmer stock until it reduces by half. (Be careful to remove all the fat as it can disturb the flavour of the molokheya leaves.) Season stock with salt and pepper.
While stock is simmering, prepare garlic and coriander mixture.
In a frypan, heat butter or ghee and lightly brown the crushed garlic. Add ground coriander, cook for another 10 seconds and set aside.
When ready to serve, heat up stock to a gentle simmer then drop in the chopped molokheya leaves for just two minutes. The leaves should float to the surface.
Pour in fried garlic and coriander mixture and stir. The mixture should be thick and runny. Remove from heat.
To serve
Brown the spatchcocks in a pan full of melted butter and serve separately on a bed of steamed rice topped with lightly-fried vermicelli pieces. Spoon the molokheya onto the plate with the meat.
If you enjoyed this Molokheya recipe (Egyptian style) then browse more soup recipes and our most popular hainanese chicken rice recipe.
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