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Mulukhiya
The name of Mulukhiya is derived mainly from the arabic word muluki which means royal. This plant was used in the Pharaonic period as a soup and now it is used with other ingredients in many delicious dishes.
المقادير
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2 small chickens, |
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2 kg fresh mulukhiya, |
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1 tablespoon coriander powder |
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4-5 cardamom pods |
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1 onion, cut in half |
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cooking oil, bay leaf, salt |
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15-20 crushed garlic cloves, |
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طريقه التحضير |
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Chop fresh mulukhiya and cover till needed. |
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Place bay leaf and cardamom in muslin bag and boil with oil and salt, then add chicken and cook until tender. |
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Remove chicken, cut into neat joints, and fry. |
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Discard muslin bag and mash onion. |
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Boil soup, add mulukhiya, adjust seasoning, and simmer for 3-5 minutes. |
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Mix crushed garlic with salt and coriander and fry this mixture known as taliya until golden, then toss into the boiling mulukhiya and simmer for 2 minutes. |
Other ways for preparing Mulukheya:
* Boil the taliya with the soup for 3-5 minutes before adding the mulukhiya to make the taliya taste stronger.
* Add 1 or 2 peeled ripe tomatoes and boil with the chicken and onion, then mash both vegetables and proceed as above.
- Boiled rabbit and soup can substitute for chicken.
- You can use frozen mulukhiya instead of fresh mulukhiya and in this case you have to slide it into the boiling pot, stir until completely thawed, then proceed as with the fresh.
- Do not overcook, as mulukhiya has to be suspended, overcooking makes leaves fall to the bottom of the pot. |
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