Sous Molokhia June 11, 2007
Posted by Aella in Food, Lebanon.trackback
Since I have a wicked recipe for molokhia I feel the need to share it with the world.
- 1 onion finely chopped
- 5 cloves of garlic
- 1 tsp of coriander powder
- 2 packs of frozen molokhia (thawed)
- 2 chicken stock cubes
- half a cup of hot water
- 1-2 chicken filets
- salt and pepper
- Fry the onions in some oil until soft. Add garlic and coriander and fry gently.
- Put the stock cubes in the hot water and stir until dissolved.
- Put onion mix into a sauce pan. Pour in thawed molokhia in sauce pan.
- Stir and add the water with stock cubes. Let is boil gently or simmer for about 10 mins. Add more water if too thick.
- Chop chicken in small pieces and add to molokhia.
- Let it simmer until chicken is cooked (about 5-10 min).
- Add salt and pepper to your likening.
Serve with vermicelli rice, lemon juice and chilli sauce. A nice addition is also crispy arabic bread broken into small bits (cook it in the micro until crispy) and finely chopped onions in vinegar.
Enjoy! It is so good 
Just had a plate.
Sounds and delicious,
My wife makes it almost just like that, will ask her to tweak it abit and see how it tastes, can’t wait.
Thanks
nothing like a good plate of molokhia mmmm
My wife uses masteka with it and it addes a lot.
Shou? What is masteka?
Ja, denna Mlokhia är inte alls som den tunisiska. Den ska koka i maaaassa timmar!
Blir denna också helt svart och oljig? Hoppas att det är ok att skriva på svenska i din blogg… Även om jag orkar läsa engelska, så orkar jag inte skriva på engelska. 
Hej Sofia
,
Denna molokhia är grön och slimy
och inte varken svart eller oljig. Hua nu blev jag ju sugen!
Hi Sous ,
Looks like a good recipe recipe using chicken . i will give it a go
thanks
wow its amazing! thanks so much for it and it is wicked indeed
true fan!
She has lost her touch for molokhia or it doesn’t taste the same…
Any ideas/advice?
Cheers
S Thanks for this molokhia recipe. I live in Canberra Australia and molokhia grows wild in my vegetable garden every summer. I used to live in Papua New Guinea where it is called ‘aopa’ awpa, some name like that. There we used to fry it with canned beef or just add the leaves to the juices left over from frying anything, chiken, fish, just add a dash of soy sauce.
I married a Palesinian man three years ago and since the garden needed weeding served him a side dish of aopa. (Palestinian via Kuwait and Jordan to Australia – usual story!) He said this is molokhia. So I went looking for recipes on the net and found yours. I will try it tonight. Hope he likes it.