Half a kilogram of molokhiya leaves, finely chopped.
Two tablespoons of coriander powder.
Grated onion.
Green chili pepper, finely chopped
Two tablespoons of crushed garlic.
spoonful of ghee
salt and pepper as needed.
How to prepare
Boil the broth with salt, pepper, and onions.
Add the shrimp, and stir over low heat for about three minutes.
Add the molokhiya, and leave it on low heat for an additional three to five minutes, stirring from time to time, then remove the mixture from the heat.
Heat the ghee in a small frying pan, add the green chili, garlic, and coriander, and cook the mixture until it becomes fragrant and the garlic acquires a golden color. Then pour the mixture over the molokhiya and stir until the molokhiya is ready to serve.
Alexandrian molokhiya with shrimp
Ingredients
Onion.
Two sticks of mastic.
Three grains of cardamom
Six cups of chicken broth.
One kilogram of shrimp.
A spoonful of ghee.
Two bunches of molokhiya leaves.
Six cloves of chopped garlic.
A spoonful of coriander powder.
A teaspoon of chili.
Two teaspoons of lemon juice.
How to prepare
Put the ghee in a hot pot, then add the mastic.
Leave the mastic until it dissolves, then add the shrimp, stir until it turns pink, then remove it from the heat.
Add the broth, cardamom, and whole onion.
Leave the mixture to boil, then leave it on low heat until the onion is completely cooked.
Mix garlic with coriander, and add a little of the mixture to the gently simmering broth.
Add molokhiya to the broth that is gently boiling, and stir until the mixture begins to boil again, then add the shrimp, leave the mixture to boil again, then turn off the heat.
Place the rest of the garlic and coriander mixture in a frying pan, add the ghee, and cook the mixture over medium heat, until it acquires a light golden color and becomes very hot.
