Fool-Proof One-Pot Molokheya
By shahdan • March 30, 2015
When it comes to Molokheya, everyone has a personal favourite. Some like it more garlicky, thicker or thinner. I found this recipe perfect for my family, but you can use it as a guideline and add or reduce garlic.
Check out our simple homemade Chicken Broth recipe.
- 1 pack molokheya frozen - ملوخية
- 1 1/2 tablespoon sunflower oil (or half oil half butter) - زيت عباد الشمس
- 4 large garlic cloves (crushed) - فصوص ثوم
- 1 tablespoon ground coriander - كسبرة ناشفة
- 500 ml chicken broth/stock - مرقة دجاج
- 1/2 teaspoon sugar (optional) - سكر
- 1 pinch salt and pepper (to taste) - ملح و فلفل
Step by step
- Start in the same pot that you are using for the molokheya, you do not need a separate pan for ta2leya! Add the crushed garlic and coriander to the hot oil/butter on a low heat for 30 - 50seconds, be careful you do not want the garlic to burn. You can also add a little salt and pepper. At this point you will smell the lovely aroma of garlic and coriander.
- Add the hot chicken stock on the ta2leyya, in the same pot, followed by the bag of frozen molokheya (while it’s frozen).
- On a very low heat, leave the molokheya to take its time and melt into the chicken stock. Note: do not stir molokheya, it only ruins it. Another note: molokheya should never boil.
- It will take its time to melt... when it does and before it boils, turn off the heat... you can add the sugar and stir to a minimum. (Sugar brings out the yummy molokheya flavour).
- Taste and adjust salt and pepper if needed (depends on the saltiness of your chicken stock), and that's it.
- If you won’t eat immediately and will re-heat before serving, make sure again that it doesn't boil, and don't stir or stir to the minimum when needed! How easy is that?
Quinoa Mahshi Mesh Mahshi
An Egyptian classic with a nutritious modern twist is the best way to describe Quinoa Mahshi Mesh...
Banana & Coconut Bread
This bread is beyond scrumptious and moist with a divine smell. This is probably the most...
Yummy Roasted Brussels Sprouts
Egyptian farmers are now growing all these new vegetables and greens that were earlier either...
Kabab Halla (Beef Stew) with Prunes
Traditional Kabab Halla (Beef Stew) will always be the ultimate comfort food in our Egyptian homes. It is a delicious meal for the everyday, and always a crowd pleaser in big events. I especially love to include it in my large gathering menus because it is the perfect make-ahead dish. It allows me to focus […]
Spiced Freekeh with Minced Beef & Nuts
The Spiced Freekeh with Minced Beef & Nuts is a very special dish that is both super heathy AND totally satisfies our rich Middle Eastern food taste. With very similar flavours, colours & textures to traditional ‘Rice with Khalta’, this freekeh is nutritious, cooked with one tablespoon of olive oil only, and does not need […]
Light Chicken Fatta
This Chicken Fatta is a great crowd pleaser, much lighter than regular Fatta recipes, and super easy to cook. All you need is a pre-cooked boiled chicken and broth. Check out our recipe for the Most Aromatic Chicken Stock. This recipe is also useful in Ramadan, since you are often left with cooked chicken from all […]
Guiltless Eggplant & Minced Beef Fatta
This is everyone’s favorite Eggplant Fatta with yoghurt, only lighter than the traditional recipes and guilt-free. Easy to prepare and the flavours are simply divine. It is a great crowd pleaser in family dinners and especially in Ramadan over Iftar. You will need to double the quantity for a bigger gathering. This Fatta is a […]