Aromatic Egyptian Molokhia with Rabbit and Garlic
Traditional Egyptian dish bursting with flavor
Dive into the rich and aromatic world of Egyptian cuisine with this Molokhia dish, featuring tender rabbit and a garlic-infused broth.
- 3 h 30 min
- 6
- Intermediate
Ingredients
For the Rabbit
For the Molokhia Broth
For the Molokhia
For the Garlic Sauce
Preparation
Marinating the Rabbit
Combine ingredients
Combine olive oil, lemon juice, salt, pepper, and ground coriander in a bowl.
Coat the rabbit
Rub the mixture onto the rabbit pieces, ensuring all are well coated.
Marinate
Marinate the rabbit in the refrigerator for at least 2 hours or overnight for best results.
For best results, marinate overnight.
Preparing the Broth
Combine ingredients
In a large pot, combine the stock, onion, bay leaves, cloves, and peppercorns.
Bring to a boil
Bring to a boil, then reduce to a simmer and cover.
Do not let the broth boil too vigorously as it will become cloudy.
Simmer
Simmer for 1 hour to allow the flavors to meld.
Skim any impurities from the surface for a clearer broth.
Cooking Process
Cook the rabbit
Brown marinated rabbit pieces in a pan over medium heat, then set aside.
Prepare the broth
Strain the broth, return it to the pot, and incorporate the browned rabbit into the broth.
Cook the molokhia
In a separate pan, sauté garlic in butter. Add molokhia leaves, ground coriander, and salt, constantly stirring until aromatic.
Plating & Serving
Aromatic Egyptian Molokhia with Rabbit and Garlic
Aromatic Egyptian Molokhia with Rabbit and Garlic
Plating & Serving
Serve the tender rabbit and molokhia leaves over a flat plate with a ladle of broth on top.