Recipe ingredients
- 1/2 kg, 16 oz, of fresh Jews mallow, melokhia, leaves
- 1 kg, 32 oz, chicken, cleaned, quartered
- 600 g, 20 oz, lamb stew meat, cubed
- 1 large onion, peeled
- 1 cup fresh coriander, finely chopped
- 3 heads garlic, peeled
- 1/4 cup ground dried coriander
- 1 tablespoon salt, as desired
- 3 tablespoons shortening or butter
- 3 tablespoons shortening or butter, for frying jews mallow
- A dash of ground white pepper, cinnamon and black pepper
Recipe method
- Fry meat with 2 tablespoons of shortening and a dash of salt, cinnamon and black pepper.
- Remove and place in another pot. Cover with water and cook over moderate heat.
- Bring to a boil then lower heat, cover pot and continue cooking for 2 hours until tender.
- Fry chicken with same shortening and a dash of salt and white pepper on low heat.
- Cover with water. Cover pot and cook on moderate heat for 45 minutes. Remove and put aside.
- Grill onion. Process onion with dried coriander, one peeled head of garlic and a dash of salt. Put aside.
- Fry jews mallow in batches with shortening. Remove and place aside.
- Fry remaining garlic and onion mixture with remaining shortening.
- Stir in coriander and jews mallow leaves. Add meat and stock.
- Cover pot and cook over low heat for 1 hour until tender.
- Serve hot garnished with chicken and a dash of cinnamon accompanied by cooked rice, radishes and lemon.
Other arab recipes:
Lebanese jews mallow recipe
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