进阶
Moroccan
Chicken Tagine with Olives and Lemon
来源: 传统
90 分钟4420 大卡
清真无麸质无乳制品
Molokhia
Finely minced jute leaves simmered in chicken broth into a deep-green, faintly silky soup, finished with garlic and coriander fried in butter and poured in hissing.
来源
食谱提供 Egyptian home kitchens · 🏺 传统 · Everyday Egyptian cooking — the fava beans, bread, greens and slow tomato pots that fill tables from Cairo apartments to Delta villages.
Egyptian · everyday soup — An ownerless traditional dish, so no cook is credited. The cited article confirms mulukhiyah as a soup of finely chopped jute mallow leaves, its characteristic viscous texture, and the garlic-and-coriander tempering poured in at the end. It covers the wider Levantine and North African family; this recipe is the Egyptian form. Quantities and method here are this book's own.
Watch it being made · 3 videos
⏱ 50 分钟🍽 4 人份🔥 260 大卡🇪🇬 埃及
清真无麸质无坚果
步骤
Bring the stock to a gentle simmer and season it well. It should already taste like something you would drink.
Stir the minced molokhia into the simmering stock and let it cook for 5–7 minutes, no longer. Do not let it boil hard.
💡 Hard boiling makes the leaves sink and the soup separate into water and sludge — Egyptians say the molokhia has "fallen".
In a small pan, fry the garlic and ground coriander in the butter over medium heat until the garlic is golden and the kitchen smells of it — about 1 minute. Watch it: it burns in seconds.
Pour the sizzling garlic butter straight into the soup — it should hiss loudly — then clamp the lid on for a minute to trap the aroma.
💡 That hiss is called the ta'a'a — the sound is how Egyptian cooks know the temperature was right.
Taste, adjust salt, and serve immediately in bowls with lemon wedges, alongside rice and the boiled or roasted chicken.
💡 小贴士
- The texture divides people — it is meant to be slightly viscous, like okra. That is the dish working, not a fault.
- Vegetarian version: use a well-made vegetable stock. It is no longer traditional, but it holds up.
- Serve it the Egyptian way — over rice with a squeeze of lemon, and bread to catch what the spoon misses.
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