Tag: Mulukhiyah Recipe

Unravel the Flavors of Cyprus: A Guide to Making Molokhia

Molokhia, a jewel crown of Cypriot cuisine, transcends seasons. Lush summer leaves, dried and preserved, transform into a comforting winter feast. This vibrant dish, cherished across the Middle East and North Africa, is ready to enchant your taste buds. Let’s unlock its secrets and have a look at the molokhia recipe

Ingredients:

• 100 grams dried molokhia leaves (or fresh, if available)
• 500 grams bone-in lamb brisket (or chicken, for a lighter twist)
• 500 grams cubed lamb shoulder (optional)
• 100 grams ghee or olive oil
• 4 lemons
• 2 large onions, chopped
• 6 cloves garlic, minced
• 4 tomatoes, chopped
• ½ cup neutral oil
• Pepper paste (to taste)
• Salt, cumin, black pepper, thyme (to taste)

Crafting the Culinary Gem:

1. Revive the Molokhia: Immerse the dried leaves in water for at least 30 minutes, or until softened. Drain and squeeze gently to remove excess water.
2. Embrace the Aromatics: In a large pot, heat oil and sauté the onions and garlic until fragrant.
3. Unleash the Molokhia Magic: Stir in the softened leaves and let them cook for 5-7 minutes, releasing their verdant essence.
4. The Dance of Flavors: Add chopped tomatoes, pepper paste, and spices, simmering until a rich, flavorful sauce emerges.
5. A Squeeze of Sunshine: Infuse the dish with zesty citrus by squeezing in the lemon juice. Adjust seasonings to create your perfect harmony.
6. Meat Marvel (Optional): While the sauce simmers, brown the lamb or chicken in a separate pan. Add it to the pot and allow everything to simmer for 15-20 minutes. (For pressure cooker, cook for 10-15 minutes under pressure).
7. Rest and Serve: Let the molokhia settle for 10 minutes, allowing the flavors to meld. Serve this aromatic masterpiece with fluffy rice, cool yogurt, tangy pickles, and a fresh salad for a complete Cypriot experience.