Easiest Way to Vegan Yummy Finger-Licking Egyptian Molokhia

Easiest Way to Vegan Yummy Finger-Licking Egyptian Molokhia Delicious, fresh and tasty.

Finger-Licking Egyptian Molokhia. Finger-Licking Egyptian Molokhia An Egyptian recipe, melokheya leaves are cooked with chicken, garlic and coriander. Finger-Licking Egyptian Molokhia An Egyptian recipe, melokheya leaves are cooked with chicken, garlic and coriander. See more ideas about Molokhia recipe, Egyptian food, Middle eastern recipes.

Mix and use a fork to separate the grains.

Strain the couscous and place it in a steamer that fits in the pan used for the meat.

Egyptian Molokhia is a very popular soup made with minced jute leaves.

You can cook Finger-Licking Egyptian Molokhia using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Finger-Licking Egyptian Molokhia

1. You need of chicken.

2. Prepare of frozen melokheya leaves, chopped.

3. You need of onion, peeled.

4. It’s of cardamom pods.

5. Prepare of black pepper to taste.

6. Prepare of salt to taste.

7. It’s of For garlic sauce/"takleya":.

8. You need of garlic, crushed.

9. It’s of ground coriander.

10. It’s of ground chili pepper, or more according to taste.

11. It’s of vegetable oil.

Egypt Culture Egypt Fashion Egyptian Food Visit Egypt Civilization Cities Bread Wine Baking.

What could better than a finger licking authentic Egyptian speciality? our tempting feteer meshaltet is bound to have you hooked up from the very first crunchy bite.

Whether you want it plain, sweet, or sour, choose the perfect filling that will satisfy your taste buds.

See more ideas about Egyptian food, Middle eastern recipes, Recipes.

Finger-Licking Egyptian Molokhia step by step

1. Clean the chicken, rub it with salt and pepper, and place it in a large saucepan. Cover it with 2.5 liters of water. Add onion and cardamom pods. Bring to a boil while removing the foam that appears on the surface of water..

2. Once water starts boiling, reduce heat and flavor with salt and pepper. Simmer with lid on until meat is tender (about 60 minutes)..

3. Remove the chicken, onion, and cardamom pods from the broth. Keep the broth aside. Discard the onion and cardamom pods. Let the chicken cool a bit then cut it into pieces. Put chicken pieces in a serving bowl aside and keep it warm by covering it with some broth..

4. After boiling the chicken, around 2 liters of broth should remain. If it isn’t the case you can adjust either by adding some extra water or by boiling the broth a little bit longer..

5. Once you have the right amount of water, add the frozen molokhia to the simmering broth, let it defrost for around 10mn, then stir gently and turn off the heat. Make sure not to cover the saucepan..

6. For the garlic sauce or “takleya”: in a frying pan mix vegetable oil, garlic, coriander, and chili pepper. Heat over medium fire until garlic starts changing color..

7. Stir the “takleya” mixture into the simmering broth and keep cooking it for an extra 2 minutes. Season according to taste..

8. The molokheya is served very hot. It is usually presented on top of a plate of white rice with a piece of chicken on the side..

The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find.

According to ancient Egyptian mythology, the sun god was the most important deity for the ancient Egyptians.

Celebrated at the biggest temple of the ancient world at Abu Simbel, the festival is celebrated in February and October when the sun rays reach the innermost sanctums of the temple and only the statue dedicated to Ptah the goddess of darkness remains in the dark.

Molokhia, is an ancient old stew made famous by the Pharoes of Egypt.

The name comes from them, Molouk, which means kings or Pharoes..