Cooked molokhia is considered one of the most delicious foods that are prepared in the Arab kitchen, and it is very popular among people, so we see it constantly on the Arab dining table, especially in Egypt, the Levant in Jordan, Syria, Palestine, and Lebanon, and it is usually cooked with meat or chicken. It is served alongside a plate of white rice or mixed with vermicelli, with lemon slices. The housewife usually saves mallow leaves for other seasons; This is because it is one of the seasonal plants that are available fresh in the summer only, and this is done by air-drying it for days until it is preserved soft, dried in plastic bags, or by freezing its leaves in bags inside the refrigerator until used. In both cases, it can be kept suitable for cooking for a period Long, up to several months, and we will show below how to cook frozen molokhia.
Cooking frozen mallow
the components
A bag of frozen Molokhia, weighing half a kilogram, finely chopped. A small onion, finely chopped. Four cloves of finely mashed garlic. 2 small red tomatoes, peeled and cut into slices. two big spoons of lemon juice. One cube of chicken broth. One tablespoon of corn oil. Half a teaspoon of salt. ¼ teaspoon of black pepper. A teaspoon of finely chopped coriander. liters of water.
How to prepare
Take the mallow bag out of the freezer two hours before cooking. Put half the amount of crushed garlic, along with the chicken stock cube, onions, and chopped tomatoes, into the electric blender at high speed until it becomes a liquid mixture, with a liter of water. Pour the ingredients into the cooking pot over the fire, and leave it until it is well cooked, then add the amount of salt and black pepper to the mixture, and leave it until it boils well. Add the amount of molokhia in the bag to the boiling mixture, and mix the ingredients well with a spoon, leaving the mixture on high heat until it boils ultimately, then reduce the heat. Heat the oil in a frying pan, then add the rest of the crushed garlic and chopped coriander to it, then fry it for a few minutes, then add the mallow over it, and leave the pot on the stove for two minutes, then remove it from the heat. Pour the molokhia into a serving bowl, then pour a little lemon juice on it, to add a sour taste, and serve it hot alongside a plate of rice, pieces of bread, and various appetizers.
Molokhia with chicken on the Syrian way
the components
Half a kilogram of frozen mallow. One kilogram of chicken, cut into eight or six pieces, as desired. Eight cloves of mashed garlic. One tablespoon of coriander, finely chopped. A tablespoon of obesity. A small spoon of salt. To boil the chicken: a small onion is cut into quarters. A stick of cinnamon. Two grains of cardamom. liters of water.
How to prepare
Take out the mallow two hours before cooking, until the ice melts completely. Boil the chicken in a pot over the fire, with the boiling ingredients and water, and remove the sigh whenever it appears, and leave it until it is cooked. Remove the pot from the heat, and take out the chicken. In this step, you can leave the chicken as it is by cutting it or separating the meat from the bone. Put the obesity in another saucepan, and start frying the molokhia with garlic well until it wilts, then add half a spoonful of coriander and fry it. Add the chicken stock in which it was boiled, then cover the pot and leave it until the mallow is tender. Add the chicken when the molokhia is done with the rest of the coriander, and stir for ten minutes, then serve it with rice.
