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
pounds frozen mulukhiya
4 or 5
large boneless chicken breasts
cloves garlic, crushed
tablespoon dried coriander
tablespoon lemon juice
- 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.
- Serve in bowls while piping hot.
- This recipe was entered in the contest for Your Best Recipe with Cardamom