Giza Molokhia with Rabbit 🥣

Modo de preparo

1. 1

   Cover rabbit with 1.5 L water, bring to a boil, skim; add onion, garlic, bay, peppercorn and salt. Simmer 60 min until meat falls off the bone.

2. 2

   Lift the meat out; strain the broth and return it to the pot. For the classic texture, pound 2 ladles of the cooked meat into the broth (Giza village style) or leave whole.

3. 3

   Whisk molokhia into the boiling broth in handfuls; it will darken and thicken in 5–7 min on medium heat. Do not overboil — it turns stringy.

4. 4

   Meanwhile fry the ta'keya: garlic and coriander in ghee until golden and fragrant, ten seconds short of browning.

5. 5

   Pour the sizzling garlic-ghee over the pot, stir once, add lemon and cumin. Serve over rice with the meat laid on top — or with baladi bread, no rice at all.