Melokhieh

Name: Melokhieh
Ingredients: Chicken Broth; 1 whole chicken, bones in, cut up into 8 pieces; 2 carrots, chopped; 2 stalks celery, chopped; 1 onion, chopped; 1 tablespoon black peppercorns; 2 bay leaves; 2 cinnamon sticks; 1 lemon, juiced; 1 pinch cardamom; 1 pinch salt; Stew; 1 lb whole dried salad leaves (such as mallow leaves); 2 large onions, 1 chopped and 1 diced; 2 ounces butter; 2 bunches fresh cilantro, chopped; 1 1/2 tablespoons crushed garlic; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 cup cooked white rice; 6 lemons

21 ingredients

6 steps

Ingredients

Chicken Broth
1 whole chicken, bones in, cut up into 8 pieces
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 tablespoon black peppercorns
2 bay leaves
2 cinnamon sticks
1 lemon, juiced
1 pinch cardamom
1 pinch salt
Stew
1 lb whole dried salad leaves (such as mallow leaves)
2 large onions, 1 chopped and 1 diced
2 ounces butter
2 bunches fresh cilantro, chopped
1 1/2 tablespoons crushed garlic
2 teaspoons salt
1 teaspoon ground black pepper
1 cup cooked white rice
6 lemons

Directions

1

For the chicken broth:
2

In 1 gallon of water, boil the chicken in a pot with the carrots, celery, onion, peppercorns, bay leaves, cinnamon sticks, lemon juice, cardamom and salt. Simmer over low heat, uncovered, for 4 hours. Allow the chicken to cool, and then shred. Reserve both the broth and the meat.
3

For the stew:
4

Bring 12 cups of water to a boil, and then drop the mallow leaves in it. Cook for 5 minutes, drain and set aside.
5

Saute the chopped onion in the butter in a saucepan over medium heat. Add the cilantro and garlic and cook until golden brown. Add the mallow leaves to the pan and stir for about 5 minutes. Add the reserved chicken broth, the salt and pepper. Cook on low heat for about 45 minutes. Stir in the reserved chicken meat.
6

Serve with white rice and the diced onion in the lemon juice.