Molokhia with Rabbit

🧂 Ingredients

• 1 whole Rabbit
• 2 liters Water
• 1 medium Onion
• 2 leaves Bay leaves
• 3 pods Cardamom pods
• 1 tsp Black peppercorns
• 500 g Fresh molokhia leaves
• 12 cloves Garlic
• 3 tbsp Dried coriander
• 4 tbsp Ghee or unsalted butter
• to taste Salt
• 1 tbsp Lemon juice

👨‍🍳 Instructions

1. 1

   Prepare the Rabbit Broth: In a large pot, combine the rabbit pieces, 2 liters of water, the quartered onion, bay leaves, crushed cardamom pods, and black peppercorns. Bring to a boil over medium-high heat. Skim off any foam or impurities that rise to the surface. Reduce heat to low, cover, and simmer gently for about 1.5 hours, or until the rabbit is very tender. The rabbit should easily pull away from the bone.

   ⏱️ 1 hour 30 minutes
2. 2

   Strain the Broth: Once the rabbit is tender, carefully remove the rabbit pieces from the pot and set aside. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the solids (onion, bay leaves, cardamom). You should have about 1.5 liters of flavorful broth. If you have less, you can top it up with a little water. Season the broth with salt to taste.

   ⏱️ 10 minutes
3. 3

   Prepare the Molokhia: If using fresh leaves, ensure all stems are removed. Finely chop the molokhia leaves. Traditionally, this is done using a mezzaluna (a curved knife) on a wooden board until the leaves are almost paste-like. Alternatively, you can use a food processor, pulsing carefully to avoid turning it into a puree – you want a finely minced texture, not a smooth paste.

   ⏱️ 20 minutes
4. 4

   Combine Molokhia and Broth: Add the finely chopped molokhia leaves to the strained rabbit broth in the clean pot. Bring the soup to a gentle simmer over medium heat. Stir well to ensure the molokhia is fully incorporated. Do not boil vigorously, as this can cause the molokhia to separate. Simmer for about 5-7 minutes, stirring occasionally, until the leaves are tender and the soup has thickened slightly.

   ⏱️ 7 minutes
5. 5

   Prepare the 'Taklia' (Garlic-Coriander Topping): While the molokhia simmers, prepare the essential 'taklia'. In a separate small skillet, melt the ghee or butter over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic. Immediately add the ground dried coriander and stir for about 30 seconds until fragrant. This mixture should sizzle and smell intensely aromatic.

   ⏱️ 5 minutes
6. 6

   Finish the Soup: Pour the hot garlic-coriander 'taklia' directly into the simmering molokhia soup. You should hear a satisfying sizzle. Stir well to combine. The aroma will be incredibly fragrant. Cook for another 1-2 minutes to allow the flavors to meld. Taste and adjust seasoning with salt if needed.

   ⏱️ 2 minutes
7. 7

   Serve: Ladle the hot molokhia soup into bowls. Serve with the cooked rabbit pieces on the side or placed in the soup. Traditionally, molokhia is served with Egyptian vermicelli rice and fresh bread. A squeeze of lemon juice can be added to individual bowls for a touch of acidity.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the best texture, finely chop the molokhia leaves using a mezzaluna or by pulsing in a food processor. Avoid over-processing into a puree.
• ✓The 'taklia' is crucial for the authentic flavor. Sauté the garlic until fragrant and lightly golden, then quickly add the coriander. Do not burn the garlic.
• ✓Simmer the molokhia gently; boiling vigorously can cause the soup to break.
• ✓Rabbit can be substituted with chicken or beef, adjusting cooking times accordingly.
• ✓Serve hot with Egyptian rice and fresh bread for a complete meal.

🔄 Variations

• Molokhia can also be made with chicken (simmered whole or in pieces), beef (stewing cuts), or even without meat for a vegetarian version, using vegetable broth.
• Some variations include a pinch of ground chili or a small tomato, finely chopped, added to the taklia.

🥗 Nutrition

Per serving