Molokheya - Vegetable Corte Algota 200g

Ingredients: whole dried vegetable corte leaves (molokheya) Molokhiya (mloukhiya, mloukhiye) is a traditional culinary speciality of the Maghreb and the Middle East, which is said to have originated a very long time ago in Egypt at the time of the pharaohs. The name of the dish is ...Ingredients: whole dried vegetable corte leaves (molokheya) Molokhiya (mloukhiya, mloukhiye) is a traditional culinary speciality of the Maghreb and the Middle East, which is said to have originated a very long time ago in Egypt at the time of the pharaohs. The name of the dish is that of the plant known as corète potagère.

In order to preserve them out of season, the leaves of this plant are dried whole and then sometimes reduced to a coarse or very fine powder (Maghreb). Molokhia is cooked in various ways depending on the region, in a stew made from beef (Tunisia), chicken (Levant), duck, rabbit (Egypt) or lamb. Reserve the broth and the meat in a pot.

In a large frying pan (preferably non-stick), sauté in a little oil or clarified butter, 3 or 4 crushed cloves of garlic mixed with a tablespoon of dried coriander. Add the molokhiya leaves (washed and wrung out) and sauté over medium heat until the small stems turn golden brown. Pour the contents of the pan over the hot chicken stock, squeeze a lemon and season with salt.

Add the cooked chicken pieces and simmer over low heat, stirring regularly. Serve hot with rice . Enjoy your meal! Sahten!