Egyptian Molokhia with Rabbit Recipe

Egyptian Molokhia with Rabbit

Molokhia over rice with tender rabbit pieces

Egyptian Molokhia with Rabbit

(Aslo spelt as Mulukhiyah, Mloukhiya, Molokhia, Molohiya, Mulukhiyya, Malukhiyah, or Moroheiya)

Ingredients:

1 Rabbit
1 Large Onion, halved
2 Bay Leaves
Salt and Pepper to taste
750g Bag Frozen Molokhia or Fresh Molokhia Leaves, finely chopped
3 Tbsp Butter
6 Garlic Cloves, crushed
1 Tsp Ground Coriander (optional)
2 Cups of Cooked Rice, boiled, drained well
Tblsp Oil for frying

Dressing: (Optional)
1/2 Small Onion, finely chopped
1/2 Cup White Vinegar

Method:

In a large stockpot bring 2 litre of water to a boil then add the rabbit, onion, bay leaves, salt and pepper (add more water to cover if needed).
Reduce heat and simmer covered for 40-60 minutes until the rabbit is tender, strain and reserve 5 cups of rabbit stock, discard onion halves and set rabbit aside.
In a large saucepan bring the rabbit stock to a boil, reduce heat then add the molokhia and ground coriander then let simmer on a low heat uncovered for 2 minutes.
While the molokhia is simmering, in a frying pan melt the butter then add the garlic stirring until the garlic is golden then pour into the molokhia saucepan, stir and simmer for 1 more minute then turn heat off.
Cut the rabbit into 1/4 or 1/8 pieces.
Serve the molokhia over rice with the rabbit pieces and add the vinegar dressing as desired.