Molokhia & Rice

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Molokhia & Rice: A Culinary Journey Through Egyptian Comfort Food

Embark on a delectable exploration of Egyptian cuisine with Molokhia & Rice, a dish that embodies the heart and soul of Egyptian comfort food. Molokhia, also spelled Mulukhiyah, refers to both the leafy green vegetable and the flavorful stew made from it. This beloved dish boasts a rich history, tracing its roots back to ancient Egypt, where it was once considered “food of the kings.”

The star of this culinary masterpiece is the Molokhia leaves, known for their slightly bitter yet earthy flavor and unique, almost slimy texture when cooked. These leaves are carefully prepared and simmered in a fragrant broth infused with garlic, coriander, and often a touch of cumin, creating a deeply savory and aromatic stew. The broth can be made with chicken, beef, or even vegetable stock, each lending its unique character to the final dish.

Traditionally, Molokhia is served over a bed of fluffy Egyptian rice, providing a perfect canvas to soak up the delicious stew. The rice, often cooked with a hint of butter or oil, adds a comforting element to the dish. A sprinkle of toasted bread or fried garlic often garnishes the Molokhia, adding a delightful crunch and enhancing the overall flavor profile.

Molokhia & Rice is more than just a meal; it’s an experience. It’s a taste of Egyptian heritage, a dish that evokes feelings of warmth, nostalgia, and connection to family. Whether you’re an adventurous foodie seeking new culinary horizons or simply looking for a comforting and flavorful dish, Molokhia & Rice is a must-try. Discover the magic of Egyptian cuisine and savor the authentic taste of Molokhia & Rice today! It’s a guaranteed crowd-pleaser and a delightful way to experience the culinary richness of Egypt.

Molokhia & Rice Ingredients

1 box dried molokhia leaves (I use Abido brand from @mideastfoods)1 tsp salt2 tbsp lemon juiceSteps ->>> (Remove any stems or brown/yellow leaves and add them into a large bowl. Sprinkle with salt & lemon juice and fill with lukewarm water making sure to cover leaves completely. Soak for 1 hour – then drain the water and squeeze the leaves repeating until the water runs clear)1/4 cup olive oil3 onions diced6 garlic cloves grated2 lemons juiced1 tbsp salt1 tsp 7 spices1/2 tsp black pepper1/4 tsp crushed red pepper flakes (optional)

For The Chicken

4 chicken breasts (I used skinless/boneless)2 bay leaves1 cinnamon stick1 onion cut into quarter6 cups water

Method

In a pot add chicken, bay leaves, cinnamon stick, onions and fill with water.Cook on high heat until boiling then reduce heat to med & cook for 30 mins until chicken has cooked through.Set cooked chicken aside to cool. Once cooled, shred the chicken and reserve the chicken broth.In a large pot add olive oil & onions and cook until translucent. Add garlic and cook for few more mins. *if you like cilantro you can add it now. I make mine without it*Add the washed and squeezed-dry leaves and sauté for a few mins.Using a strainer, add reserved chicken broth to the pot. If needed, add boiling water to cover all of the molokhia leaves. Add spices and cook on med heat for 20 minutes.Add the lemon juice, shredded chicken, crushed pepper (optional but I recommend). Simmer on low for another 10 minutes. Serve with vermicelli rice. Enjoy!