Egyptian Cuisine
Egyptian Molokhia with Meat
Egyptian Molokhia with meat – finely minced green jute leaves simmered in rich broth and finished with the iconic sizzling garlic and coriander ta'leya.
45 min
Total Time
6 servings
Servings
Easy
Difficulty
Egypt
Origin
Ingredients
- minced molokhia (fresh or frozen) 1 kg
- beef or chicken broth 1.5 l
- finely minced garlic 1 head
- ground dry coriander 2 tbsp
- ghee or vegetable oil 3 tbsp
- salt and black pepper 1 to taste
Instructions
-
1
Heat the broth thoroughly in a pot, then whisk in the minced molokhia and bring it to a gentle simmer over medium heat, stirring occasionally.
-
2
Prepare the ta'leya: Sauté the minced garlic and ground coriander in ghee until golden and fragrant, making sure not to burn it.
-
3
Pour the sizzling ta'leya into the molokhia pot and stir well. Let it simmer uncovered for just 2 more minutes so it retains its vibrant green color.
-
4
Season with salt and black pepper to taste, then serve hot alongside white vermicelli rice and tender pieces of meat.
