Molokhia
(Molo’hia and Molo’)
This family recipe has been passed down orally. Each family has their own version. The amounts listed below are a good guess of what Nonna told my mom but it changes each time she makes it now that we don’t live close enough for Nonna to supervise J.
Ingredients:
2 packages, frozen molo’hia
1 carton chicken broth
1 head of garlic, minced
1/3 cup ground coriander
Salt, a lot
Instructions:
In heavy pot, heat oil. Sauté garlic.
Add coriander and stir to form thick paste.
This is called the talia.
Add chicken broth, bring to a boil.
Reduce broth to a simmer.
Add packages of molo’hia.
Let molo’ slowly dissolve,
stirring occasionally until fully incorporated.
Add salt.
Do not allow to boil!
Serve with:
Cooked Rice
Boiled Chicken
Toasted pita bread
Minced onion marinated in vinegar
How to eat!
Combine the above ingredients to form a stew. Each individual person makes it their own way. I like mine soupy and I eat it with a spoon. My mom likes hers with extra vinegar. She adds her bread last so that it stays crunchy. Mom eats hers molo’ with a fork. The most interesting way I’ve seen to eat Molo’ is the way my Nonno eats it. First he puts a small amount of soup in the bottom of the bowl. Then he adds the toasted bread, the chicken and the onions. After that, he makes a mountain of rice hiding the molo’ mixture. He smoothes the rice with the back of a spoon and flattens it on top. He then spoons A LOT more molo over the rice. By the time he is finished making his molo sculpture everyone else is ½ way finished eating. Nonno always finishes first though! But sometimes I beat him!
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