Basic Melokiyah

Authentic Basic Melokiyah Recipe from Egypt - Simple Ingredients for Delicious Flavor

Region / culture: Egypt | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Melokiyah, also known as Molokhia or Egyptian Spinach, is a traditional Middle Eastern dish cherished for its unique texture and flavor. This basic Melokiyah recipe offers a comforting and aromatic soup that combines the earthy taste of Melokiyah leaves with tender chicken, infused with a blend of spices and lemon juice for a refreshing tang. Perfect for a hearty meal, this recipe is not only delicious but also packed with nutrients.

History

The origins of Melokiyah can be traced back to ancient Egypt, where it was considered a dish fit for royalty. Its popularity spread throughout the Middle East and North Africa, with each region adopting its own variations. The name "Melokiyah" itself is derived from the Arabic word for the plant's leaves, which are the main ingredient. This recipe has been passed down through generations, evolving into the comforting dish enjoyed today.

Ingredients

2 lb (907 g) frozen or dried Melokiyah
1 onion, cut in half
1 bay leaf
4-5 cardamom grains
5 lb (2.27 kg) chicken (or 2 smaller chickens)
15-20 garlic cloves, crushed
1 tbsp coriander powder
1 tbsp lemon juice
cooking oil
salt
cooked rice

How to prepare

Boil water with onion, salt, bay leaf, and cardamom tied in a muslin bag. Then, add the chicken and cook until tender. Remove the chicken, cut into neat joints, and fry.
Discard the muslin bag and mash the onion. Boil the soup stock, add the melokiyah, adjust the seasoning, and simmer for 3–5 minutes. Do not overcook, as the melokiyah will lose its ability to be suspended in the broth and fall to the bottom of the pot.
Mix crushed garlic with salt and coriander (ta’liya) and fry until golden. Toss into the boiling melokiyah and simmer for 2 minutes. Add lemon juice.
Place the cooked rice at the bottom of the serving bowl, add a piece of chicken, and cover with the soup.

Variations

For a vegetarian version, substitute the chicken with vegetable broth and add cooked chickpeas for protein. You can also experiment with adding different spices like cumin or paprika to the ta’liya for a unique flavor profile.

Cooking Tips & Tricks

To ensure the best flavor and texture, use fresh or frozen Melokiyah leaves if available. When cooking the chicken, make sure it is tender but not overcooked to maintain its juiciness. For the ta’liya (garlic and coriander mix), fry the garlic until golden but not burnt to avoid bitterness. Lastly, adding lemon juice not only enhances the flavor but also helps in preserving the vibrant green color of the Melokiyah.

Serving Suggestions

Serve the Melokiyah hot over a bed of cooked rice. For a complete meal, accompany it with a side of warm pita bread and a fresh cucumber and tomato salad dressed with lemon juice and olive oil.

Cooking Techniques

The key techniques in this recipe include boiling, frying, and simmering. Boiling the chicken with spices infuses it with flavor, while frying the ta’liya enhances the aroma and taste of the dish. Simmering the Melokiyah just right ensures the perfect texture.

Ingredient Substitutions

If fresh or frozen Melokiyah is not available, dried leaves can be used as a substitute. Similarly, lemon juice can be replaced with a dash of vinegar for acidity, and any neutral cooking oil can be used for frying.

Make Ahead Tips

The chicken can be boiled and the ta’liya prepared in advance. Store them separately in the refrigerator and combine with the Melokiyah when ready to serve for a quick and easy meal.

Presentation Ideas

Serve the Melokiyah in a deep bowl over rice, garnished with a slice of lemon and a sprinkle of fresh coriander. For a more elegant presentation, arrange the chicken pieces neatly on top of the rice before pouring the soup.

Pairing Recommendations

This dish pairs well with a crisp, dry white wine or a light-bodied red wine. For a non-alcoholic option, a mint lemonade complements the flavors of the Melokiyah perfectly.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if the soup has thickened.

Nutrition Information

Calories per serving

A single serving of this basic Melokiyah recipe contains approximately 300-350 calories, making it a moderately calorie-dense meal. The exact calorie count may vary based on the serving size and any additional ingredients.

Carbohydrates

A serving of this basic Melokiyah recipe contains approximately 15-20 grams of carbohydrates, primarily from the rice and onions. The exact amount may vary depending on the serving size and any additional sides.

Fats

This dish is relatively low in fats, with most of the fat content coming from the cooking oil used for frying the chicken and ta’liya. The total fat content per serving is approximately 10-15 grams, depending on the amount of oil used.

Proteins

Chicken is the primary source of protein in this recipe, providing about 25-30 grams of protein per serving. This makes Melokiyah a great option for a protein-rich meal.

Vitamins and minerals

Melokiyah leaves are rich in vitamins A, C, and K, as well as minerals like iron and calcium. This dish is a good source of these essential nutrients, contributing to overall health and well-being.

Alergens

This recipe is naturally free from common allergens such as nuts, dairy, and gluten. However, those with specific food sensitivities should adjust the recipe accordingly.

Summary

Overall, this basic Melokiyah recipe offers a balanced meal with a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is moderately calorie-dense and free from common allergens, making it suitable for a wide range of dietary preferences.

Summary

This basic Melokiyah recipe is a testament to the rich culinary heritage of the Middle East. With its unique blend of flavors and nutrients, it offers a comforting and satisfying meal. Whether you stick to the traditional recipe or explore variations, Melokiyah is sure to become a cherished dish in your cooking repertoire.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a hot summer day, and I was visiting my friend Fatima in her small village. As we sat under the shade of a fig tree, sipping on freshly squeezed lemonade, Fatima's grandmother brought out a steaming pot of melokiyah.

Melokiyah is a traditional Egyptian dish made with fresh mallow leaves, garlic, coriander, and chicken broth. It's a dish that has been passed down through generations, and each family has their own unique twist on the recipe. Fatima's grandmother's version was simple yet flavorful, and I knew I had to learn how to make it myself.

As I watched Fatima's grandmother prepare the melokiyah, I was struck by her confidence and ease in the kitchen. She moved with grace and precision, chopping the mallow leaves with a sharp knife and grinding the garlic into a smooth paste. Her hands moved deftly as she seasoned the chicken broth with fragrant spices, creating a rich and aromatic base for the dish.

I asked Fatima's grandmother if she would be willing to teach me how to make melokiyah, and she smiled warmly and nodded. She explained each step of the process in detail, from selecting the freshest mallow leaves to simmering the dish over a low flame until the flavors melded together perfectly.

Over the course of the afternoon, I watched and learned as Fatima's grandmother shared her knowledge and expertise with me. She taught me the importance of patience and attention to detail in cooking, emphasizing the need to taste and adjust seasoning throughout the cooking process.

As we sat down to enjoy our meal, I marveled at the simple yet profound beauty of melokiyah. The dish was comforting and nourishing, a true testament to the power of good food made with love and care.

After my visit to Fatima's village, I returned home with a newfound appreciation for traditional cooking methods and the importance of preserving family recipes. I spent hours in my own kitchen, practicing and perfecting the art of making melokiyah, using Fatima's grandmother's teachings as my guide.

As the years passed, I continued to make melokiyah for my family and friends, sharing the story of how I learned the recipe from Fatima's grandmother. Each time I made the dish, I felt a connection to the past and a sense of gratitude for the knowledge that had been passed down to me.

Now, whenever I prepare melokiyah, I am reminded of that hot summer day in Fatima's village, where I first learned the recipe from a wise and generous woman. The dish brings me comfort and joy, a reminder of the power of food to nourish not only the body but the soul as well. And I am grateful for the opportunity to carry on the tradition of making melokiyah, in honor of Fatima's grandmother and all those who came before her.