🇱🇧 Lebanon
Molokhia
Lebanese molokhia keeps the leaves whole, served over rice with shredded chicken, toasted bread, and an onion-vinegar relish.
🔪 Prep: 30 min🔥 Cook: 60 min📈 Difficulty: Medium
Cooking for
6 people
✨ What makes it special
Whole leaves, built as layers at the table: rice, bread, stew, then onion soaked in vinegar.
Ingredients
- 500 gwhole molokhia leaves
- 1 whole chicken
- 6 clovesgarlic
- 1 bunchfresh coriander
- 2 onions, diced small
- 100 mlvinegar
- 2 loaves pita, toasted
- 400 grice
Method
- 1
Poach the chicken with aromatics; shred the meat and keep the broth.
- 2
Simmer the whole leaves in the broth until tender but still emerald.
- 3
Fry garlic and coriander in oil and fold into the stew.
- 4
Soak the diced onions in vinegar.
- 5
Serve in layers: rice, toasted bread, molokhia and chicken, then onion-vinegar on top.
🍽 On your table
How this dish looks served for 6