Syrian Molokhia

Syrian Molokhia

This Syrian-style molokhia is made with chicken broth. Start by boiling chicken thighs with onion, carrot, spices, and dried lime, then sauté the dried molokhia with ghee and garlic. Add the chicken broth and salt, then pour the garlic, fresh coriander, and red pepper tempering over it. Serve hot with lemon. The description is the most reliable source for the main ingredients, while the chef’s remarks add practical details and finishing flavors.

A Syrian-style stew made with molokhia leaves and a healthy seasoning alternative.

Like a leafy green stew or soup.

Ingredients

  • 1500 chicken thighs chicken thigh
  • 2.5 liters water
  • 1 onion
  • 1 carrot
  • piece lemon peel
  • 1 cinnamon stick
  • 3 leaves bay leaf
  • 5 pods cardamom pods
  • 5 cloves cloves
  • 2 pieces dried lime
  • 1.5 tsp salt
  • 300 g molokhia
  • 200 g ghee
  • 10 cloves garlic
  • 1 liter chicken broth
  • 1/2 tsp salt
  • 1 piece red pepper
  • 1 fresh coriander bunch
  • 15 cloves garlic
  • 1 tbsp ghee

Instructions

  1. In a pot, melt 1 tablespoon of ghee.
  2. In the pot, add the chicken thighs with the onion, carrot, lemon peel, cinnamon stick, bay leaves, cardamom pods, cloves, and dried limes.
  3. In the pot, sauté the ingredients until lightly browned.
  4. In the pot, add 2.5 liters of hot water.
  5. In the pot, leave the chicken broth over the heat until foam rises, then remove it.
  6. In the pot, reduce the heat and let the chicken cook for 30 to 35 minutes.
  7. In a bowl, soak the dried molokhia in water for 1 minute.
  8. By hand or in a strainer, squeeze the soaked molokhia well.
  9. In a large pot, melt 1 tablespoon of ghee.
  10. In the pot, sauté the molokhia in batches with the sliced garlic until all the leaves are sautéed.
  11. In the pot, add the chicken broth to the molokhia until it absorbs it.
  12. In the pot, add the salt after the broth and molokhia are cooked.
  13. In a small frying pan, melt 1 tablespoon of ghee.
  14. In the small frying pan, lightly sauté the chopped red pepper with the crushed garlic.
  15. In the small frying pan, add the chopped bunch of fresh coriander, then immediately turn off the heat.
  16. In the pot, pour the garlic, coriander, and pepper mixture over the molokhia.
  17. In the pot, remove the chicken from the broth and shred it, then return it to the molokhia at the end.
  18. In the pot, leave the molokhia over low heat for 40 to 50 minutes until fully cooked.

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