Pairs well with Lebanese Green Molokhia (Molokhia Leaves Stew) without Meat or Chicken
Show only recipes from Lebanon
Lebanese Green Molokhia (Molokhia Leaves Stew) without Meat or Chicken
5.3K views • 3d ago
521
35
9.9% engagement
A delicious and nutritious Lebanese vegetarian dish made with fresh green Molokhia leaves, garlic, onions, tomatoes, coriander, and lemon juice. The recipe highlights the fresh flavors of the ingredients and is quick and easy to prepare.
00:20:00 total
Serves 4
easy
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- fresh green Molokhia leaves - 400 grams (cleaned and washed; can substitute frozen or dried Molokhia)
- olive oil - 1/2 cup (vegetable oil can be used but olive oil adds better flavor)
- onions - 2 medium (sliced)
- hot pepper - 1 piece or to taste (optional but recommended for authentic flavor)
- tomatoes - 3 medium (cut into cubes)
- dried coriander - 1 tablespoon (used for frying with onions)
- garlic cloves - 1 large head (crushed with a little salt, added coarsely)
- fresh green coriander - 3/4 bunch (chopped)
- salt - to taste (added during cooking)
- lemons - 2 (juice added at the end for sharp sourness)
Instructions
- Prepare Molokhia Leaves: Clean the fresh green Molokhia leaves by removing dry leaves and impurities. Wash them thoroughly and drain the water.
- Prepare Other Ingredients: Crush the garlic cloves with a little salt. Slice the onions. Cube the tomatoes. Chop the fresh green coriander. Prepare hot pepper if using.
- Cook Onions and Hot Pepper: Heat olive oil in a frying pan (or pot) without covering. Add sliced onions and hot pepper. Stir and cook until onions become transparent.
- Add Dried Coriander and Tomatoes: Add 1 tablespoon of dried coriander to the onions and fry for one minute. Then add the cubed tomatoes and stir for another minute without letting them wilt too much.
- Add Molokhia Leaves Gradually: Add the Molokhia leaves gradually to the pan, stirring continuously to allow them to wilt evenly. Keep stirring and turning over the leaves to maintain their green color.
- Add Garlic and Fresh Coriander: When the leaves start wilting, add the crushed garlic (coarsely crushed) and chopped fresh coriander. Add a pinch of salt. Reduce heat to low and stir occasionally to let flavors meld.
- Add Lemon Juice and Final Seasoning: Squeeze the juice of two lemons into the Molokhia. Adjust salt if needed. Stir lightly and cook on low heat until the Molokhia is fully cooked but still green.
- Serve: Turn off the heat and serve the Molokhia hot or cold. It can be enjoyed with extra lemon slices and hot water on the side if desired.
