Nadia and Maryem (a member of Nadia’s intentional family) make Molokheyyah over the phone together. While ancient Egyptians found less high tech ways of sharing their family recipe there’s no doubt that the dish that is as rich in antioxidants as it is in superstition. Check out the video of Maryem and Nadia making Molokheyyah and making family together and watch the recipe unfold.
- 1package of frozen chopped Molokheyyah
- 1 liter of water
- 1 head of garlic peeled
- 1 onion for broth
- 1 red onion finely chopped
- 3 cardamom seeds
- 1 chicken
- 1 large can tomato juice
- ½ lbs. of butter
- Dried crushed coriander seeds
- Cumin powder
- White vinegar
- Pita bread
- Take half of the garlic and 2 teaspoons of salt in a mortar and pestle until it is a smooth paste and mix with a generous amount of cumin powder.
- Melt 1/3 of butter in a saucepan and add paste and fry on medium heat.
- Once it is thoroughly fried, add large can of tomato juice.
- Once it has come to a boil, let to simmer [the longer you can leave the sauce to simmer the better, at least until, fat rises to the top and covers sauce].
- In a large pot, place a little olive oil and the cardamom seeds and chicken, Fry for a few minutes then add 1 liter of water and onion on medium-low heat. Once chicken is cooked, remove the chicken from the broth, and place the chicken in the oven to brown.
- Now you have your broth. Remove cardamom seeds from broth. Place 1’2 garlic with 2 teaspoons of salt again in mortar and pestle until it is a smooth paste.
- Add a generous amount of dried crushed coriander seeds.
- In a frying pan melt 1/3 of butter and add paste until it is thoroughly fried, then add this to broth.
- Add Molokheyyah to broth and leave on low heat until you finish preparing the rest of the meal. Do not boil the Molokheyyah.
- Make rice to accompany the dish.
- Finely chop red onion add to the dish and cover with white vinegar and add warm Pita bread.
Mix these ingredients in any way you like:
Wonderful on a cold day.