ملوخية

Boiling the chicken: Wash the chicken well, then place it in a pot with whole black pepper, cardamom, bay leaves, a chopped onion, 5 garlic cloves, and salt. Add enough water to cover the chicken, then bring it to a boil and let it cook until fully done.

Preparing the molokhia: Place the chopped molokhia in a pot over medium heat, then gradually add some chicken broth while gently stirring until the molokhia dissolves and blends with the broth. Add one teaspoon of mashed garlic and one teaspoon of dried coriander.

Making the garlic and coriander sauce (tasha): In a small pan, melt a tablespoon of animal ghee, then add a head of mashed garlic and a tablespoon of dried coriander. Stir until the garlic turns golden and releases a fragrant aroma.

Adding the tasha: Pour the garlic and coriander mixture into the pot of molokhia and stir well to distribute the flavors.

Serving the Molokhia: Take the boiled chicken and place it in a baking tray, then brush it with a little ghee or oil and sprinkle some black pepper and salt on it. Place it in the oven to roast until it turns golden brown. After that, serve the molokhia alongside the roasted chicken and white rice. Enjoy your meal!