Ingredients:
1 raw rabbit meat, cleaned and cut into pieces
2 medium onions, roughly chopped
2 large carrots, roughly chopped
2 medium leeks , roughly chopped
5 sprigs of fresh thyme
3 bay leaves
Salt & ground black pepper
Salt & ground black pepper
3 litres cold water
75g unsalted butter
2 cardamoms
8 clove garlic, peeled and minced
400g frozen package of premade diced Molokhia, at room tempreture
2 tablespoon ground coriander
4 people
10 Min.
75 Min.
Directions:
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1
Heat a large cooking pot over a medium-high heat then add 50g butter. Fry the rabbit pieces for about 10 minutes until golden brown on all sides. Add the onions, bay leaves, carrots, leeks, cardamoms, theme and cook for 2 minutes.
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2
Season with salt and pepper. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 50-60 minutes, skimming as necessary.
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3
Bring 3 cups of rabbit stock to boil in a small cooking pan. Place Molokhia gently stirs occasionally until the molokhia is cooked for about 2 minutes. (If you like your molokhia thinner, add more stock).
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4
To make Taqliya, in a frying pan preheat 25g of unsalted butter over medium heat. Fry coriander for 1minute then adds garlic and fry for about 2-3 minutes until golden. Add half of this mixture to Molokhia and give it a gentle stir.
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5
In the same frying pan add rabbit pieces, mix with Taqliya mixture well and fry for 5 minutes. Season with salt and pepper and serve with Molokhia.
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6
Paired with rice or Egyptian Baladi bread.
