A Yemeniyah's Recipes

In an oven dish, slice into ROUNDS equal amounts of patatoes and zucchini. I used two big patatoes and two medium sized zucchini.

Add:

1) 2 cloves of garlic (smashed with the side of a knife),
2) 2 tomatoes diced, a green chillie finely minced (less if you don’t want it spice),
3) 1 tblsp of tomato paste, salt to taste (make sure you do not add too much as the chicken bouillion is rather salty)
4) a cube of chicken bouillion
5) 1/2 tsp of turmeric.

Add about a 1/2 cup of water–more if you would like it saucier. Cover and place in a preheated 375 degree oven for about an hour or until the patatoe has cooked through. Cool UNTIL the patatoes are cooked through and still retain their shape.

Just a few facts. Molokhiya (or Mulukhiya) are Mallow leaves from the famly of the mint (also known as Jute). It is high in Vitamin C, protein, beta-carotene, calcium and iron. The brand I like to use is BASMA which is available in Middle Eastern stores –you want to get FROZEN MINCED MOLOKHIYA for this recipe. MAKE SURE you keep it frozen AT ALL TIMES. Once you defrost/thaw it before using, it loses its beautiful green color.

You will need:
1) 2 frozen bags of Molokhiya
2) 2 chiken bouillon (I use Maggi chicken cubes)
3) 2-3 boneless, skinless chicken breasts cut into cubes (you can use any part of a chicken you like)
4) 1 big onion diced
5) five cloves of garlic minced
6) 1 tsp of coriander (best to buy the coriander whole, roast them and grind them–for maximum flavor)
7) salt (but be careful as the Chicken Bouillon is usually salty, so use sparingly IF you need to)
8) whole can of 6oz tomato paste
9) 1 cup of water
10) 2 tblsp of Olive Oil

All cooked on medium heat. Sautee the onions in the olive oil until golden brown, add the garlic and sautee. Add the chicken bouillon and sautee for 1 min and add the coriander and sautee for another minute or so.
Add the chicken and cover and let cook for about 4 minutes or until the chicken is cooked through. Add 1 cup water and cover and let cook for another 4-5 minutes. DO NOT ADD MORE WATER AS YOUR MOLOKHIYA WILL BECOME RUNNY.

Then add the frozen molokhiya (do not thaw) into the mixture. ALSO DO NOT COVER or else it will lose its elasticity.

Once the Moilokhiya has melted and mixed in with the rest of the mixture in the pot, let it boil for 2 minutes (DO NOT OVER BOIL Molokhiya it will lose its elasticity).

Add the tomatoe paste and when it is well incorporated turn off the heat and serve immediately with white rice or bread.

My addition:

I sautee 4 cloves of minced garlic and about 3 tablespoons of finely chopped cilantro in oilve oil–just until the garlic turns yellow and the cilantro wilts. Then i pour it onto the finished Molokhiya. It adds more flavor. Enjoy.

This is by far my most favorite dish.