Aleppo-Style and Damascene Molokhia
This recipe compares Damascene molokhia and Aleppo-style molokhia. The Damascene version uses tail fat, sliced garlic, crisped meat, dried coriander, dried molokhia, stock, salt, and pepper, and is finished with fresh coriander and crushed garlic. The Aleppo-style version is made with ghee, crushed garlic, sliced garlic, dried coriander, dried molokhia, sweet pepper paste, salt, pepper, stock, and boiled chicken, then finished with fresh coriander after the heat is turned off. Both are cooked over low heat, with emphasis on not using too much stock, choosing medium-sized molokhia leaves, and washing them with clean water.
A comparison of two molokhia styles: Aleppo-style and Damascene-style molokhia.
Like two regional versions of a leafy stew.
Ingredients
- 1 oqiya tail fat
- 4 cloves 4 large cloves sliced garlic
- crisped meat
- 1/2 tablespoon dried coriander
- a pinch black pepper
- 150 g dried molokhia
- stock
- a pinch salt
- fresh coriander
- 12 cloves crushed garlic
- 1 tablespoon sweet pepper paste
- boiled chicken
- ghee
Instructions
- In a pot, prepare the Damascene molokhia by adding the tail fat with 4 large cloves of sliced garlic. Then add the crisped meat, 1/2 tablespoon dried coriander, a pinch of black pepper, and 150 g dried molokhia. Add the stock and a pinch of salt, then leave to cook over low heat until done.
- In the pot, add the fresh coriander with 12 cloves of crushed garlic after turning off the heat. Stir the Damascene molokhia, then serve.
- In another pot, heat the ghee, then add the crushed garlic, sliced garlic, dried coriander, and dried molokhia. Stir the ingredients together.
- In the pot, add 1 tablespoon sweet pepper paste with a pinch of salt, a pinch of pepper, and the stock, then add the boiled chicken.
- In the pot, cover the Aleppo-style molokhia and leave over low heat until it absorbs the flavor.
- In the pot, add the fresh coriander after turning off the heat, then serve the Aleppo-style molokhia hot.