Mulukhiyah with rabbit
Egyptian cuisine is known for its rich flavors, exotic spices and diverse range of ingredients. One of the most popular dishes in Egyptian cuisine is Mulukhiyah, a leafy green vegetable that is commonly used in stews and soups. This dish is a staple in many Egyptian households, and it’s often enjoyed with meat such as chicken, beef or rabbit. In this recipe, we’ll be taking a closer look at how to prepare Mulukhiyah with rabbit, a classic Egyptian dish that’s sure to impress your taste buds!
Mulukhiyah is a leafy green vegetable that’s known for its slimy texture, which can be off-putting for some people. However, once cooked, it has a rich, earthy flavor that’s perfect for savory dishes. Mulukhiyah is also highly nutritious, as it’s rich in vitamins A and C, iron, and calcium. In Egypt, it’s often used as a medicinal plant due to its many health benefits.
To prepare Mulukhiyah with rabbit, you’ll need a few key ingredients. Firstly, you’ll need fresh Mulukhiyah leaves, which can be found in most Middle Eastern grocery stores. You’ll also need rabbit meat, which should be skinless and boneless. Other ingredients include chopped onions, garlic, coriander, parsley, chicken broth, and some spices like ground cumin, salt, and black pepper.
The first step in this recipe is to prepare the Mulukhiyah leaves. To do this, wash them thoroughly and remove any thick stems. Chop the leaves finely and set them aside. Then, take the rabbit meat and cut it into small, bite-sized pieces. Season the rabbit with a pinch of salt and black pepper, and set it aside.
Next, heat some oil in a large pot or Dutch oven over medium-high heat. Add the onions and garlic and cook until they become translucent. Add the rabbit meat and cook until it’s browned on all sides. Then, add the chopped Mulukhiyah leaves, coriander, parsley, ground cumin, and black pepper. Stir to combine all the ingredients and cook for a few minutes until the Mulukhiyah leaves have wilted.
Once the Mulukhiyah leaves have wilted, add enough chicken broth to the pot to cover all the ingredients. Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for about 30-40 minutes, or until the rabbit meat is cooked through.
Once the rabbit is fully cooked, use a sturdy spoon to mash the Mulukhiyah leaves against the side of the pot. This will help to release the slimy texture of the Mulukhiyah and create a thicker, more viscous sauce. Once the sauce has thickened, turn off the heat and let the dish rest for a few minutes.
Finally, serve the Mulukhiyah with rabbit hot, garnished with freshly chopped parsley and a side of steamed white rice. This dish is perfect for cold winter nights, and it’s sure to warm you up from the inside out.
In conclusion, Mulukhiyah with rabbit is a classic Egyptian dish that’s full of flavor and nutrition. It’s easy to make, and it’s a great way to introduce new, exotic ingredients into your cooking. So why not give this recipe a try and see what you think? Your taste buds will thank you!
Ingredients:
- 1 lb rabbit meat
- 2 cups mulukhiyah leaves, finely chopped
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1 tbsp coriander
- 1 tbsp cumin
- 1 tbsp salt
- 1 tbsp pepper
- 2 tbsp olive oil
- 4 cups chicken broth
- 1 lemon, juiced
- Rice, for serving
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the rabbit meat and cook for 8-10 minutes until browned. Remove from the pot and set aside.
- Add the onion and garlic to the pot and sauté until the onion is soft.
- Add the coriander, cumin, salt, and pepper and stir well.
- Add the mulukhiyah leaves to the pot and continue to sauté for 2-3 minutes until wilted.
- Add the chicken broth to the pot and bring to a boil.
- Reduce the heat to low and add the rabbit meat back to the pot. Simmer for 30-40 minutes until the meat is tender.
- Stir in the lemon juice and remove from the heat.
- Serve hot over rice. Enjoy your delicious Egyptian Mulukhiyah with Rabbit!