Experience the rich and authentic flavors of Egypt with this traditional Egyptian Rabbit Molokhia. This hearty stew features succulent rabbit pieces and hearty molokhia (jute mallow), simmered in a flavor-packed rabbit stock and elevated with an aromatic garlic and coriander sizzle, known as "tasha." Enjoy a dish that's not just nourishing but a testament to Egyptian culinary tradition.
Ingredients
🐇 1 whole rabbit cut into pieces
💧 Water for cleaning and boiling quantity not specified
🍋 1/2 lemon sliced for cleaning
🧂 A small amount of salt for cleaning
🧂 1 tablespoon salt for boiling rabbit
🧂 A small amount of salt for tasha
🍬 A small amount of sugar for cleaning
🌿 A small amount of thyme for cleaning
🧈 2-3 tablespoons butter for searing rabbit
🛢️ 1-2 tablespoons oil for searing rabbit
🥕 2-3 carrots peeled and chopped for stock
🧅 1 onion halved or quartered for stock
🍅 1-2 tomatoes quartered for stock
🧄 1 clove garlic for stock
🧄 4-6 cloves garlic minced for tasha
🌿 Bay leaves quantity not specified for stock
🌶️ 1 teaspoon black pepper for boiling rabbit
🌿 1 packet frozen molokhia approximately 400-500g thawed
🌿 1-2 tablespoons ground coriander for tasha
🧈 2-3 tablespoons Egyptian margarine ghee for frying rabbit
🧈 2-3 tablespoons Egyptian margarine ghee for tasha
Instructions
1- Clean the Rabbit:
- Place rabbit pieces in a large bowl with water.
- Add lemon slices, a small amount of salt, sugar, and thyme.
- Clean thoroughly, ensuring the rabbit tissue appears fresh and white.
2- Sear the Rabbit:
- In a large pot or pan, melt butter with a little oil.
- Add the cleaned rabbit pieces and sear until golden-brown.
- This helps tenderize and caramelize the meat.
3- Boil the Rabbit for Stock:
- Add carrots, onion, tomatoes, and a garlic clove to the pot with seared rabbit.
- Add bay leaves and pour boiling water to cover.
- Cook for about 45 minutes.
4- Season the Stock:
- When rabbit is cooked, add 1 tablespoon salt and black pepper.
5- Prepare Molokhia:
- Strain stock, retaining only the broth.
- Add stock to the frozen molokhia.
6- Whisk Molokhia:
- Use a whisk to blend the molokhia with stock until it's fully dissolved and thickened.
7- Fry the Rabbit (Optional):
- In a frying pan, melt Egyptian margarine (ghee).
- Fry boiled rabbit pieces until they are golden.
8- Prepare the "Tasha":
- In a pan, melt Egyptian margarine (ghee), add minced garlic, ground coriander, and a pinch of salt.
- Cook until golden brown for a pungent aroma.
9- Combine Tasha and Molokhia:
- Pour the sizzling tasha into the molokhia.
- Stir to combine.
10- Serve:
- Serve the molokhia hot, accompanied by the golden, fried rabbit.
Prep Time: 30-60 minutes
Cook Time: 1-1.5 hours
Total Time: 1.5 - 2 hours
Servings: 4-6
Equipment:
🥣 Large Bowl for soaking rabbit
🍲 Large Pot/Pan for searing and boiling rabbit
🍽️ Small Plate for chopped vegetables
🔥 Kettle for boiling water
🥄 Spoon for salt/pepper and mixing
🥄 Metal Strainer for removing vegetables from stock
🍶 Red Silicone Whisk for mixing molokhia
🍳 Frying Pan for frying rabbit and preparing tasha
🍴 Fork for turning rabbit pieces
🍽️ Black Spatula for turning rabbit pieces and mixing tasha
🍽️ White Platter for serving fried rabbit
Cooking Tips
- Cleaning rabbit with lemon and spices is essential to remove any gamey taste.
- Searing the rabbit creates a caramelized coating, adding depth to the flavor.
- The "tasha" provides a fragrant and rich finishing touch to the molokhia.
#egyptian #molokhia #rabbit #authentic #traditional #stew #garlic #coriander #hearty #familymeal
Doaa Fouda: https://www.youtube.com/@hfmsalex