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. You may also like to reduce the broth to 500 ml (about 2 cups) for a slightly thicker Molokheyya. 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
- 600 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?
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