Monday, April 4, 2011

Jew's Mallow - Lebanese Molokhia and Rice

300 g of meat with bone, Lamb shanks
1 1/2 tbsp ghee or butter
15 cloves garlic
1 bunch green coriander
1 tablespoon dried ground coriander
1 teaspoon all spice
1/2 teaspoon black pepper hot
100g dried molokhia or 500g frozen green molokhia (as available)

Fluffy rice
1 cup rice
50g vermicelli
1 tablespoon ghee or butter
1 1/4 cups water
1 teaspoon salt

To garnish
50 g pine
1 teaspoon butter/ghee


Fry 10 whole cloves garlic in butter until brown then set aside. Add meat and bones to butter in pressure cooker and stir with all the spices and salt, then add the chopped green coriander and five finely chopped cloves of garlic. Add to pot the molokhia (if dry wash it with hot water or use the frozen molokhia packs as available). Pour 3 cups water to cover the mixture (frozen molokhia needs less water) and leave it on the fire in the pressure cooker 5 minutes or 30 to 45 minutes in a normal cooker.

Fry pine nuts in ghee until browned for decoration. Cook rice with vermicelli as a side.
Should be eaten with pita bread.
According to taste, add lemon juice, red chilly pepper, pepper sauce or green chili.

Green Molokhia Leaves

Friday, April 1, 2011

Rice and Cabbage - Makmoura

1 cup rice
1 & 1/2 kilo cabbage
10 cloves garlic
1 large onion
1 tablespoon butter
1 teaspoon cumin

Olive oil

Wash the cabbage and chop finely. Use half the amount of cabbage and leave the remaining amount for the salad. Fry the onions with butter with 8 whole cloves garlic. when the onion become yellow, add the cabbage and sauté until tender Then add salt, cumin, and half a cup of water and leave to a boil, then finally add the rice and leave to simmer.
Served with cabbage salad. Chop cabbage finely, add salt, olive oil and lemon.