Velvety Egyptian Molokhia with Rabbit and Lemon

Name: Velvety Egyptian Molokhia with Rabbit and Lemon
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 whole rabbit; 3 cloves garlic; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 500g frozen molokhia leaves; 2 tablespoons olive oil; 5 cloves garlic; 1 liter chicken or rabbit broth; 1 teaspoon coriander powder; Salt and black pepper; Juice of 1 lemon; 1 tablespoon butter; 1 large onion; 2 bay leaves; 1 cinnamon stick; 1 teaspoon allspice berries

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

1 whole rabbit

cleaned and cut into pieces

3 cloves garlic

minced

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

For the Molokhia Sauce

500g frozen molokhia leaves

thawed

2 tablespoons olive oil

5 cloves garlic

minced

1 liter chicken or rabbit broth

1 teaspoon coriander powder

Salt and black pepper

to taste

For the Complementary Flavors

Juice of 1 lemon

1 tablespoon butter

(optional)

For the Aromatic Base

1 large onion

chopped

2 bay leaves

1 cinnamon stick

1 teaspoon allspice berries

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.

High heat, about 10 min

Simmer the Broth

In a pot, add onion, bay leaves, cinnamon, and allspice to the rabbit. Cover with broth and simmer until tender.

Low heat, about 2 h

Finish the Molokhia

Combine molokhia mix with the cooked rabbit, stirring well. Add lemon juice and butter if using.

Simmer for 15 min

Plating & Serving