Aromatic Egyptian Molokhia with Rabbit and Garlic

Name: Aromatic Egyptian Molokhia with Rabbit and Garlic
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Traditional
Ingredients: Rabbit; Olive oil; Salt and pepper; Lemon; Ground coriander; Chicken or rabbit stock; Onion; Bay leaves; Cloves; Peppercorns; Molokhia leaves; Garlic; Butter; Ground coriander; Salt; Garlic; Olive oil; Lemon juice; Salt

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

Rabbit

1 whole, cut into pieces

Olive oil

2 tablespoons

Salt and pepper

To taste

Lemon

Juiced

Ground coriander

1 teaspoon

For the Molokhia Broth

Chicken or rabbit stock

2 liters

Onion

1 large, quartered

Bay leaves

Cloves

Peppercorns

For the Molokhia

Molokhia leaves

500g, finely chopped

Garlic

4 cloves, minced

Butter

2 tablespoons

Ground coriander

1 teaspoon

Salt

To taste

For the Garlic Sauce

Garlic

4 cloves, finely minced

Olive oil

1 tablespoon

Lemon juice

1-2 tablespoons

Salt

To taste

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