From the kitchen of Chef Moayad Aboonq Dried Molokhia with Flatbread and Garlic Tasha
ملوخية ناشفة بالفطير وطشة ثوم
Toasted dried molokhia with poached chicken and a crunchy garlic tasha on top, served with fateer bread.
- Serves
- ≈ 5estimate
- Calories per serving
- ≈ 500 kcalestimate
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Ingredients
- 1 chicken, cut into 8 pieces, skinless
- 12 garlic cloves, crushed
- 2 tbsp oil
- ¼ cup oil
- Flatbread (fateer), to serve
Spices for poaching the chicken
- 1 tbsp dried coriander
- ½ tbsp black pepper
- ½ spoon cumin
- Salt, to taste
Molokhia
- 8–10 tbsp dried molokhia
- 3 tbsp dried coriander
Garlic tasha
- Oil
- Garlic
- 1 tbsp dried coriander (optional)
Nutrition per serving
| Calories | ≈ 500 |
|---|---|
| Protein | ≈ 47.4 g |
| Carbs | ≈ 5.9 g |
| Fat | ≈ 32.3 g |
Estimated values worked out from the recipe’s ingredients; they vary with the products you use. Not dietary advice.
Method
- Heat the oil in a pot and lightly brown the chicken, then add water to 3 cm above the chicken and skim off the scum.
- Add the spices, cover and cook the chicken for 15 minutes.
- Five minutes before the chicken is done, toast the molokhia: heat ¼ cup oil in a pan and fry the garlic until pale golden.
- Add 8–10 tbsp dried molokhia and stir over low heat — keep stirring for no more than 3 minutes so it doesn't burn or turn black — then add 3 tbsp dried coriander.
- When the chicken is done and the toasted molokhia is still hot, add the chicken broth to it gradually until you reach the right consistency — it should never be thin — so the molokhia is enough for the broth.
- Leave it to simmer over low heat for 20 minutes.
- For the garlic tasha: fry garlic in oil in a pan, stirring, until golden; adding 1 tbsp dried coriander makes the garlic extra crispy.
Chef Moayad AboonqFollow Chef Moayad · MOAYAD_ABOONQ
Enjoy — bil-hana wal-afia