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Molokhia Waraq with Chicken

Molokhia is frequently minced very small and made into soup, which is served with either chicken or red meat like beef or lamb, and eaten spooned over rice. This recipe is different altogether – waraq means “leaves” and the leaves are left whole instead of being minced. 


To boil chicken:

Chicken: 4 breasts

bay leaf

Cinnamon stick


water for boiling chicken

Salt: 2 teaspoons

Molokhia preparation:

Vegetable oil: 3 tablespoons

Garlic: 10 cloves, chopped

Ground coriander: 1 tablespoon

Green coriander: 3 tablespoons

Molokhia leaves: 750 g

Chicken broth: 3 cups

Salt: 1 1/2 tsp

Black pepper: 1/2 teaspoon

Chopped coriander: 1 cup

Crushed garlic: 5 cloves


To boil chicken:

1. In a saucepan, put the chicken, bay leaf, cinnamon stick and cardamom.

2. Submerge the chicken in water.

3. We get rid of the chicken rum.

4. We add salt,

4. Cover the pot until the chicken is done.

Molokhia preparation:

1. In a saucepan, put the oil, chopped garlic. Saute until garlic turns golden.

2. Add the ground coriander, green coriander. Stir until the coriander wilts.

3. Add the molokhia paper in stages with stirring, then cover the pot and put it on a low heat for 10 minutes, stirring occasionally.

4. Add the boiled chicken to the molokhia after removing it from the bones and chopping it up.

5. Add chicken broth, salt, black pepper. Stir the ingredients, then cover 5 minutes.

6. Add chopped coriander, crushed garlic and let it simmer for two minutes.

7. Put it in a serving dish, garnish with lemon and pepper and serve alongside rice.

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