Preparation time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 onion, plus 2 onions, quartered; cut into bite-sized slices
- 1 seeds of pomegranate
- 2tablespoons white wine vinegar
- 450grams fresh melokhia leaves
- 1 small chicken
- 2 carrots, peeled and each cut into thirds
- 2 cloves garlic, crushed in their skins
- 3-4 cardamom pods
- 1 pinch freshly ground black pepper
- 4-5 cloves
- 1 pinch salt
Description
One of Egypt's national dishes but also enjoyed in Libya and Jordan, this soup contains melokhia, a leafy plant from the mallow family.
Method
Step 1 of 5
Place the onion slices and pomegranate seeds in a bowl and toss in the vinegar. Cover and marinate for 1 hour.
Step 2 of 5
If using dried molokhia leaves, crush them by hand and place in a bowl. Pourover just enough boiling water to cover and set aside to soak for 20 minutes, or until they have doubled in size.
Step 3 of 5
Place the chicken in a deep pan and cover with just enough water. Add the quartered onions, carrots, garlic cloves, and cardamom pods, and season. Bring the water to the boil, then reduce the heat and simmer for about 30 minutes.
Step 4 of 5
Stir in the molokhia leaves and simmer for a further 30 minutes. Lift the chicken out of the stock, skin it, and tear the flesh into thin strips. Strain and season the stock, and return the chicken to the pot.
Step 5 of 5
Ladle the soup into bowls. Top each bowl with a spoonful of the marinated onions and pomegranate seeds and serve the stew with plenty of bread to dip into the stock.
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