posted
omg, you are asking the most difficult question on ES............ But wait until tomorrow morning........ I'm sure somebody will get you the recipie
-------------------- Femme Fatale Posts: 3128 | From: Not Your Heaven | Registered: Sep 2006
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You need the molokheya leaves, chicken broth and chopped garlic....
Cut up the leaves with one of those 2 handled choppers (My favourit part) Put some samna (2 teaspoons should do it) into a pot and on the fire, leave to melt Add the chopped garlic, fry lightly Add the broth and bring to boil Reduce the heat and add the molokheya leaves leave for about 5/10 minutes
I don't know about any other secret tips because I can just barely make it as above.
Good Luck! Posts: 815 | From: London and the other | Registered: Jul 2005
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CAT, you ain't cooking, girl? How you ever want to find a man?! Posts: 30135 | From: The owner of this website killed ES....... | Registered: Feb 2004
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NotSleeplessInCairo, it seems like you are the boss in the kitchen! I like that in a guy. Seriously most of the men just know how to heat up pizza....
Personally I can't stand moloukhia, you can chase after me with that!!!
Posts: 30135 | From: The owner of this website killed ES....... | Registered: Feb 2004
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posted
I used to chop the garlic with the moloukhia, with some fresh corriander and peppers you can also add the moloukhia to the broth, it's usually the water left from boiling a rabbit or chicken, don't stir it as it turns itself over.
-------------------- Learn from the past. Live in the present. Hope for the future. Posts: 1474 | From: in my own paradise | Registered: Sep 2006
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posted
get the frozen chopped leaves...its the year 2006, take advantage of that:)
boil up some lamb or beef with a sliced onion. in a separate pot pour the finished broth with the meat into it and add the molokhia. add more broth as needed.
in a separate pot, fry up about 4 chopped cloves of garlic with 4 TB of ghee and add coriander powder. everyones taste is different so add as much as you want...this stuff is strong.
dont let the garlic burn cause burnt garlic will take over the taste of everything and ruin it.
add this to the soup and simmer on low for about 45 min.
serve over rice cooked with fried noodles in it.
i can give you more recipes if ya want:)
Posts: 229 | From: philadelphia, pa, usa | Registered: Oct 2005
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quote:Originally posted by *The Dark Angel* aka CAT: omg, you are asking the most difficult question on ES............ But wait until tomorrow morning........ I'm sure somebody will get you the recipie
quote:Originally posted by Tigerlily: NotSleeplessInCairo, it seems like you are the boss in the kitchen! I like that in a guy.
If I was a guy I would take that as a compliment!
Oh okay, right now I am really confused. What are you, girl or boy? Posts: 30135 | From: The owner of this website killed ES....... | Registered: Feb 2004
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Oh my, I think I need to quit ES for a while! You know I believe she is the same person who I recommended not long time ago to get a girlfriend to learn the German language properly.
Hm, sorry for that! Posts: 30135 | From: The owner of this website killed ES....... | Registered: Feb 2004
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Tiger, I remember that thread but I didn't realise you meant romantic girlfriend Now I understand maybe I can look for German or Turkish boyfriend Ich liebe dich und ich bin heiss
No need to be sorry... gave me a laugh anyway Posts: 815 | From: London and the other | Registered: Jul 2005
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quote:Originally posted by *The Dark Angel* aka CAT: omg, you are asking the most difficult question on ES............ But wait until tomorrow morning........ I'm sure somebody will get you the recipie
tsk tsk tsk ya cat!
ofcourse..... you love a girl that cooks
I can only cook chinese & a few things but not moulokia & mahshi...... but I consider myself a fast learner & Im sure if i watched somebody cook something I will be able to pick it up from the first time Posts: 3128 | From: Not Your Heaven | Registered: Sep 2006
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posted
You don't need samna (ghee) to cook Molokhiyya ... On the contrary, I feel that it takes away from the taste.
Posts: 2049 | From: Canada | Registered: Nov 2005
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