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
4 or 5
large boneless chicken breasts
cloves garlic, crushed
In This Recipe
Place the frozen packets of mulukhiya into a pot of boiling water. Stir until completely thawed.
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.
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.
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.
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.