PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
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Molokhia with Onions
This version of molokhia is served over toasted bread and rice, then topped with browned onion and lemon. It reads like a more festive serving style than the plain pot version.
Prep 45 min · Cook 75 min · Total 120 min · Difficulty: medium
Servings
6
Ingredients
1 kg
fresh molokhia — or ~200 g dried (original: 1 uqiya dried)
500 g
meat — or 1 chicken (original: 2 1/2 uqiyas)
1
large onion — or more
1 head
garlic
100 g
tail fat — about 7 tbsp (original: 1/2 uqiya)
Method
1
Prepare the broth with meat or chicken first, then cook the molokhia in the strained liquid and finish it with a garlic-coriander taqliya and lemon.
2
Toast thin bread, cover it with fluffy rice, spoon the molokhia over the top, and finish with lightly browned onion before serving.
Notes
The serving base of bread and rice is part of the printed method, not just a garnish note.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.