‏Egyptian Rabbit Molokhia

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.

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Egyptian Rabbit Molokhia