Author Notes
Many Middle Eastern cooks are “graded” on their ability to make a good mulukhiya. The key is to make sure not to overcook; otherwise, the leaves will sink to the bottom and the soup becomes dull and heavy. This recipe is featured in "King David's Nuptials" from our book "Cooking with the Bible: Recipes for Biblical Meals." —Anthony Chiffolo
Ingredients
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2 pounds
frozen mulukhiya
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1
onion, halved
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1/2 teaspoon
salt
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1
bay leaf
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4 or 5
cardamom grains
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6
large boneless chicken breasts
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olive oil
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15-20
cloves garlic, crushed
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1 tablespoon
dried coriander
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1 tablespoon
lemon juice
Directions
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Place the frozen packets of mulukhiya into a pot of boiling water. Stir until completely thawed.
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In a separate pot, boil the onion, salt, and bay leaf; toss in cardamom tied in a muslin bag; then add chicken and cook until tender. Remove chicken, cut into small strips, and fry in olive oil.
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Throw out the bagged cardamom, as it has done its job. Mash the onion and throw it back into the soup, bringing it to a fast boil.
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Add the now-thawed mulukhiya and simmer for about 5 minutes. Do not overcook, as this will make all the leaves sink to the bottom of the pot; it is essential that they remain floating at or near the top.
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Mix together the crushed garlic and the dried coriander and fry it in olive oil until it is golden brown. Add to the boiling mulukhiya and simmer for 2 minutes. Stir in lemon juice.
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Serve in bowls while piping hot.
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