• Fa46dcd91511c7abe0fcc0311293c8ea

Mama Bana's Mouthwatering Mulukhiya

Mulukhiya is hearty and reminds me of home. I love that the texture intimidates at first, given that it is slimy and unlike anything you've probably ever eaten.

Prep
Cook
Serves 5people
Ingredients
1
packet of frozen mulukhiya (jew's mallow
1
huge bundle of fresh cilantro
12
cloves Garlic
1
whole chicken
1
red onion
1
tsp Sweet Pepper
1
tsp Black Pepper
1
tsp Cinnamon
3
bay leaves
8
smashed cardamon
2
clove
Directions
1.
First you soak the chicken with a little bit of vinegar and water for 15 minutes, then I wash it very well.
2.
When you put it to boil be sure to cover it with cold water. (Chicken can be whole or in pieces).
3.
You take the white foam that rises to the top and throw it to keep the flavor fresh.
4.
Then you begin to add the spices (a dash of all the spices, including one red onion cut into four pieces)
5.
Let the chicken boil for an hour at least until thoroughly cooked.
6.
In another pot you smash the garlic and fry it with one table spoon of light olive oil/vegetable oil on medium heat
7.
You add the cilantro after it is cleaned and cut to the garlic as well as one cup and a half of the chicken broth after it cooked.
8.
When the cilantro and chicken broth starts to boil you add the frozen Mulukhiya, allow the frozen block to melt, mixing it and then shut it off so it remains green and fresh (not black). You can salt it up to your taste.
9.
You can put the chicken directly in the main pot with the Mulukhiya or you can broil it in the oven for 15 minutes to give it a crispy look and serve it separately.
10.
The recipe can also be prepared with Lamb, instead of chicken. If you use lamb, do not broil it in the oven.
11.
Serve the Mulukhiya with Basmati white rice. You can also dice a red onion and put it in several tablespoons of Apple Cider Vinegar as a delicious garnish.

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