Velvety Egyptian Molokhia with Rabbit and Lemon
Traditional Egyptian dish with tender rabbit and rich, green molokhia
Dive into the comforting, aromatic flavors of Egypt with delicately cooked rabbit in a lush, garlicky molokhia sauce, accompanied by citrusy notes of lemon.
- 3 h
- 6
- Intermediate
Ingredients
For the Rabbit
For the Molokhia Sauce
For the Complementary Flavors
For the Aromatic Base
Preparation
Marinating the Rabbit
Combine Ingredients
In a bowl, combine rabbit pieces with olive oil, garlic, salt, and pepper.
Massage and Marinate
Massage spices into the meat and let marinate for at least 1 hour in the refrigerator.
Room Temperature
Bring to room temperature before cooking.
Preparing the Molokhia
Sauté Garlic
In a large pot, heat olive oil and sauté garlic until golden.
Add Molokhia
Add molokhia leaves and stir, ensuring they don’t clump.
Add Broth
Gradually add broth, stirring until smooth.
Cooking Process
Sear the Rabbit
In a hot pan with olive oil, sear rabbit pieces until golden brown on all sides.
Simmer the Broth
In a pot, add onion, bay leaves, cinnamon, and allspice to the rabbit. Cover with broth and simmer until tender.
Finish the Molokhia
Combine molokhia mix with the cooked rabbit, stirring well. Add lemon juice and butter if using.
Plating & Serving
Velvety Egyptian Molokhia with Rabbit and Lemon
Velvety Egyptian Molokhia with Rabbit and Lemon
Plating
Serve the molokhia hot with rabbit pieces prominently featured, garnished with coriander leaves.