kebda iskandarani. liver alexandrian style

across the middle east, liver is eaten, sometimes raw squeezed with lemon juice on top but in egypt  beef liver cooked with spices and other things. the taste will suprise you. its eaten with bread and tahina  and super high in iron too. try it. 

1 kg of beef liver

1 onion sliced

1 green bell pepper finely sliced

4 garlic cloves finely sliced

salt and pepper

cumin

dash of vinegar.

in a pan heat some oil and saute garlic for 30 seconds. add onions and pepper and saute for further 2 minutes. then add the liver stirring until no more pink is visable. add spices and vinegar then cover with a lid and leave to cook until liver is cooked through. 

Bamya. Vegetarian Okra Stew

I love Okra. Its not everyone's favourite but when this vegetable is cooked correctly, its really delicious. It is said that cleopatra used to adore Okra. Well I adore it for sure and heres how i love it. Vegetarian, because that way I can enjoy the okra on its own.

Ingredients.
1 packet of frozen Okra
2 onions finely diced
3 garlic gloves minced.
3 tomatoes
3 cups of water
3 large tablespoons of tomato paste
1/2 teaspoon of cinamon
salt and pepper for seasoning.

In a large pot saute onions and garlic until golden. In a blender, blend tomatoes with water, and tomato paste. Add to onions and garlic then leave to cook until tomato turns red and cooked through. Add Seasoning, okra and cook for 30 minutes or until okra is cooked through. Serve with rice and tomatoes.

lubia (black eyed peas stew)

this is really delicious. I am a huge lover of beans, but this tastes nothing like you'd expect. The beans taste buttery and the sauce is spicy. Its delicious masha'allah.

Ingredients.
2 cups of black eyed peas
1/2 kg of diced lamb shoulder
4 tomatoes pureed in blender
3 large tablespoons of tomato paste
2 onions finely diced
1 garlic glove minced
1 onion quartered for broth
2 teaspoons of cinamon
salt and pepper for seasoning.

Soak peas in water for 1 hour. Meanwhile, in a pot of water add lamb quarted onion and salt and pepper. Cook until lamb is tender. In a seperate pot, saute onions and garlic under golden, then add tomato puree, tomato paste, cinamon salt and pepper and cook until the sauce thickens. Add 3 cups of of broth from lamb, drained peas, and cook until peas are almost tender. Then add add lamb and cook further until the peas are fully cooked and soft. Serve with rice.

Chicken with Bashamel Sauce and Basil الدجاج مع البشاميل والريحان

I love chicken parmigiana but to be honest, Mozarella cheese is never a staple in my home and I usually cook with staples. I will easily make meals that require mozarella, except i will just like the cheese out. Here i made a chicken parmigiana style chicken except I used Bechamel sauce instead of cheese and I sprinkled dried basil instead of parsley. Oh and by the way, basil is amazing, really it smells fantastic dried of fresh. Try my recipe.

2 chicken breasts butterflied with knife (ask butcher to do it)
2 eggs whisked
2 cups of plain breadcrumbs
1/2 cup tomato puree
Italian seasoning
salt and pepper
Dried Basil
Oil for frying

Bechamel1 tablespoon of butter
3 cups of milk
1/2 cup plain flour

What to do:
1. Season chicken breasts on both sides with salt, pepper and italian seasoning. 
2. In seperate bowl wisk 2 eggs with salt and pepper. Place chicken in the bowl. (yes the bowl with eggs)
3. Coat chicken in Breadcrumbs. set aside for later.
4. Make quick bashamel by putting all ingredients for bashamel in sauce pan and stir on medium heat until it thickens. add salt and pepper.
5. Heat a skillet with enough oil to shallow fry the chicken. Fry on both sides until golden and the remove, drain on paper towels, then place in baking dish.
6. Spread some tomatoe puree or any italian tomato pasta sauce on chicken. Top with layer of bashamel. Bake in oven until bashamel forms a crust. ( dont pay attention to mine, I couldnt wait.)
7. Sprinkle with dried or fresh basil before serving.

Batates Boreh بطاطس بوريه

Easy, delicious, and sure to please a crowd.

Ingredients
1 large onion diced finely
500 grams or 1/2 kg of ground lamb or beef
1 eggplant peeled and diced into small cubes
1 tablespoon of tomato paste
teaspoon each of salt, pepper, baharat and cinamon
3 medium potatoes peeled and quartered
2 tablespoons of butter
1 cup of hot milk
1 egg
Parmesan cheese
Salt and pepper for seasoning.

1. saute onions til golden then add ground beef. Once all pink is disappeared, add eggplants, mix and cook with lid on until all the eggplants are soft. Add tomato paste and spices. Season with salt and pepper to your taste and cook for further 10 minutes. (add water if you can see it drying up) once cooked, Set aside.
2. Boil potatoes until tender. Once tender, mash with a fork or potato masher then add hot milk, butter, salt and pepper. Add whisked egg and stir well.
3. In a medium sized pan spread the meat mixture on the bottom, then the potatoes on top. make incisions with a fork and sprinkle plenty of parmesan cheese on top. Bake in oven at 180 degrees until a golden crust forms on top. really delicious served with a nice salad of your choice.

Macarona BACHAMEL. - - معكرونه بالبشاميل

Im using a new Macarona bel Bashamel  recipe, as I found this one tastes lighter, healther and overall more delicious. No tomatoe paste or eggs in this one and just a dollop of butter so you will be sure to be having a more nutritious (well kind of!) pasta dish.

ok here is my makarona bashamel recipe, it took me 2 years to perfect.. I used to add eggs and a very thick red sauce but this made it so heavy and hard to breath afterwards.. so I finally came up with a recipe that tastes authentic and so light and tasty. So heres my secret! (Btw I am bad with measurements, so feel free to use your own measuring.. if you are experienced with bashamel then you will have no problems).


Bashamel:

2 tablespoons of unsalted butter ( i make my own butter but use your choice)

1/2 cup of vegetable oil

1 cup of plain flour or enough flour to form a roux.

750 ML to 1 litre of milk (depending on how much your making)

Salt and pepper to taste. (pepper really gives it special taste)



Meat Sauce:

3 or 4 tablespoons of olive oil or vegetable oil.

2 large onions finely diced

500 grams of minced meat

2 tomatoes minced with a grater. ( I use fresh tomatoes because they really give a wonderful flavour)

1 tablespoon of tomato paste.

salt and pepper to taste. (again these too are important, never underestimate salt and pepper =)



and ofcourse last but not least boiled rigatoni or penne pasta.



Heres what you do.

first step I make the meat sauce. I saute onions in oil until yellow, add meat and cook until no pink left. I brake it with a fork when it comes to layering its easier. I add salt and pepper, fresh tomato juice, tomato paste and i simmer for 30 minutes or until all the tomatoe juice is absorbed into the meat. keep stiring from time to time.

season with more salt and pepper. once done set aside.



Then I make the bashamel and at the same time boil pasta. I start making bashamel by melting butter with oil on low heat. I then add flour until it makes like a pasty consistency, then I add milk little by little while stiring with a whisk until i see that its smooth, and then i add the rest of the milk and simmer on medium heat.



Once the bashamel has thickened to my liking, i season with salt and pepper. Meanwhile the pasta should be cooked or almost cooked. I drain it, then i put it in a bowl and mix 2 cups of the bashamel with it so that it remains moist and absorbs the bashamel flavour. it also helps making the layering easier so the pasta lays flat when you layer it.
then i take a deep baking pan, I place a layer of pasta, pressing down with a spatula, then a layer of the yummy meat sauce, spreading it out evenly. then a layer of pasta on top. then I take the bashamel and with a ladel, i pour it on top and smooth it out. keep in mind that i make sure a thick bashamel layer is added on the top and no pasta bits are sticking out. theres nothing worse than a dry makarona bel bashamel.

After that i use a light egg wash on top and then i bake in the oven until the top is golden brown. its really really delicious!

koshary updated

Ingredients:
1 cup lentils
2 cups pasta
1 cup short grain rice

Sauce:
6 minced cloves of garlic
1 teaspoon of cumin
1/2 cup vinegar
1/2 cup of tomato paste
1 cup of water
Salt and chilli powder.

topping
Onions fried to a crispy golden
optional: Fried boiled egg or more traditional which is chickpeas boiled then dunked in some vinegar, chilli and cumin.

Boil the pasta, lentils and cook plain white rice as you normally would. (just plain boiled white rice). Once boiled mix together and sprinkle with salt, pepper and cumin. Set aside while you make the sauce. In a sauce pain fry the garlic gloves, when almost golden add the cumin and fry for further 1 minute. Add the vinegar then reduce slightly then add the tomato paste and water and cool for 15 - 20 minutes. If  needed add more water. Season with salt and ground chilli.

Serve koshari buy topping pasta lentils and macaroni with crispy fried onions, and chickpeas. ( I added the egg as a one off, but usually i make this with chickpeas so just boil some chickpeas then put them with 2 tablespoons of vinegar, chilli and cumin for more flavour.)

Enjoy.

Shish Tawook شيش طاووق (Healthy Food)

500 gram breast chickens cubes
1/2 cup yogurt
1 tablespoon ketchup
4 garlic gloves mashed
2 tablespoons lemon juice
salt and pepper
wooden scewers

mix yogurt, lemon, ketchup, garlic & spices in bowl. Mix thourougly with the chicken and leave to marinate. once marinated, put on wooden scewers and grill in oven or bbq unti cooked. serve with hot pita bread and maybe some garlic sauce?

Chicken Mandi

Mandi is a meat chicken or lamb that is cooked underground. The rice is place under the meat so that the rice absorbs the flavour of the meat while its cooking. The high temperature underground creates a fluffy and soft rice and a melt in your mouth chicken, its a taste that you cant forget easily because its so unique. You can make this at home i promise you can produce a very very close effect right on your stove in your very kitchen just by using a 'smoking trick' that i learnt from  http://www.yasalamcooking.com/2008/04/chicken-mandy.html. (I love her blog and use it as inspiriation) So When I tried this technique i was absolutley amazed at how accurate the smoky flavour tasted to the one i ate underground. From now on this a regular in my home and I am sure it will be a regular in yours too. Just try it. trust me.

Ingredients:
1 whole chicken cut into halfs
1 small onion grated
2 small tomatoes grated
Spices for chicken: 1 teaspoon of salt, 1/2 teaspoon coarse black pepper 1 teaspoon of seven spices, 1/2 teaspoon of allspice, 1/2 teaspoon Kholenjal (Dried Galangal here in Australia)
1 teaspoon of tomato paste
4 tablespoons of vegetable oil
2 teaspoon of vingegar
Spices for rice: 1 bay leaf, 4 cardamon Pods                          
 2 cups of basmati rice soaked 1/2 hour in water.3 cups of water to cook the rice



 how you do it:

1. Make marinade for chicken by placing grated onion, grated tomato, spices, vingegar, 1/2 the amount of tomato paste and oil in a bowl. Mix well and rub all over chicken. Leave to marinade for atleast one hour.
2.  Place chicken on baking dish and rub the reminder of tomato paste. Sprinke abit more all spice and oil on top of the chicken and rub. Place around 1/2 cup of water in the baking dish so the chicken stays moist. Cover with foil and bake for 45 minutes.
3. Make rice by boiling the basmati with bay leave, cardamom, and salt with enough water to the rim. When the rice has absorbed the water and almost cooked, Remove chicken from oven and you will find drippings and fat that has released from the chicken. Pour that on the rice and mix. Put the lid back on and lower the heat. Now put the chicken back in the oven without the foil and keep in there under the chicken developed a golden colour.
4. Once the chicken is cooked and golden remove and place on top of the rice. Now take an onion shell and place a dollop of butter in it. With some Bukhoor already heating up on the stove, once hot put inside the onion shell and cover your pot immediatley. Now watch the smoke in awe. Now Keep covered until you serve.

Now give yourself a pat on the back for learning how to make Authentic Mandi at home.

Kibbah Shami (Meat stuffed with meat)

My Kibbeh

this is a Lebanese/Syrian/Palestinian meat apetizer which consists of a meat and burghul paste which is used as an outer layer for the stuffing inside. The stuffing inside is a combination of sweet onions, ground meat, spices and topped off with nuts. When deep fried, the result is a delicious crispy outside and a sweet delicious inside and these make an excellent apetizer for special occasions, namely ramadan. They take abit of practice to learn how to make but the final result is beautiful. Its a hit for meat lovers and everyone will love it. You can use this recipe Easy Kibbeh

I served it with a mint and yogurt side garnished with pomegrantes.

Home-made Burgers with Big Mac Sauce

Asalamu Alaikum Sorry I haven't been posting guys, Im back with with a delicious recipe for you all, you will never eat take-away burgers again. I hope you enjoy!
Burger Patty
1/2 Kilogram of Minced Lamb or beef
1/2 cup of chopped fresh parsley
1/2 white onion
Salt and Pepper for seasoning


Big Mac Sauce
1 cup of Egg Mayonaise (Thick consistency, none of that runny stuff)
1/2 cup of gherkin Pickles finely chopped
1 small onion finely diced
3 table spoons of white vinegar
1/2 tsp of Mild Paprika

You will also need the usual Burger Buns, lettuce tomatoe or any toppings you like on your burger.




Steps:
To make the burger patties, place mince meat in food processor along with finely chopped onions and finely chopped parsley. Pulse until it is all combined and meat has become consistency has become finer. Remove from food processor and add to bowl. Add generous salt and pepper and mix well with hands. Form the meat into round patties and place on baking paper. Place a sheet of baking paper on top as well. Set in fridge for 1 hour to set.

Big Mac Sauce.
in a bowl, combine Mayonaise, gherkins and paprika. In a seperate bowl place chopped onions with vingegar and microwave for 1 minute. Remove onions from vinegar and add to sauce. mix well. Set aside.

Emsemble your burger by adding big mac sauce on both buns, then a lettuce, meat and tomatoe. You can also add caramalized onions, mushrooms, cheese and anything you prefer. serve with home-made coleslaw, thick fries and a cold drink.

Kabsa Rice

Kabsa rice is an accompiant to meat and this dish comes from Saudi Arabia and its very tasty. Serve this along side meat or chicken either way its delicious. Different people  use different recipes; and this is one passed down from my mum so its great I must say. Dont be intimidated by the long list of spices - its actually very easy and the spices give it all the flavour.

Ingredients

4 tablespoons of ghee

2 cups of Basmati Rice

4 and 1/2 cups of water

1 bullion cube dissolved in abit of hot water

2 tablespoons of tomatoe paste

1 onion finely chopped

1 cinnamon stick

1 tablespoon of seven spices

1 teaspoon of cumin

1 teaspoon of cardamom powder

1 teaspoon of ginger powder

2 dried black lemons

2 teaspoons of salt

1 teaspoon of pepper

3 cloves

Garnish

4 boiled eggs halved.

Cashew and Almond nuts roasted in butter

What you do:

In a pot melt ghee and saute onions until caramalized nicely. Add all the spices and saute for further 2 minutes. Add tomatoe paste and stir until it darkens. When it does that add 1/2 cup of water and continue to simmer for 5-10 minutes. Now add your rice and 4 cups of water & bullion cube. Stir gently to ensure all the spices are distributed evenly. Simmer on low for 30 minutes with the lid on or until rice has cooked through. Fluff up with a fork.

Serve on a big plate and garnish with the cashew and almonds roasted in butter and Halved eggs. Feel free to garnish with anything such as fried onions, peas, pine nuts, and raisins.

Serve this with yougurt as a side & meat of your choice. 

Steak with Mushroom sauce

This is the perfect meal for winter or summer  whether you need some delicious comfort food on a rainy night or a scrumptious easy meal for a hot day. The tasty creamy mushroom sauce against the tender steak will have your taste buds in joy. Serve this with sides of your choice and tuck in!

What you need:

Steak fillets

2 tablespoons of olive oil

1 small onion finely chopped

2 garlic cloves minced

2 cups of diced mushrooms of your choice

2 cups of thick cream

Sprinkle of Mozzarella cheese for garnish

Salt and pepper

What you do:

First thing you will need season the steak with salt and pepper. Drizzle some oil on a pan and cook the steaks for 7 minutes on each side or until a slighty crispy crust has formed. One it has cooked turn off the heat immediately and leave in the same pan.

In a separate pan put your oil and fry your onion and garlic until onion is soft and garlic is fragrant. (It smells amazing by the way!) Then add your mushrooms and sauté for a further 4 minutes. Add salt and pepper to your liking. Once the mushrooms have wilted add your thick cream and simmer on medium low for 10 minutes. (The smell by now will have you craving!)

Pour the sauce over the steaks and heat through. Sprinkle with mozzarella cheese for extra body to this already yummy meal.

Serve with mash potatoes, garlic bread, salad, rice, pasta.. the list goes on but you can serve this with anything and it taste just as good!

Note: If you are making this for guests you can garnish with pine nuts and parsley which will add a nice finish.

Meat with Gravy and Potatoes

 

This recipe is really nice. Its very simple when you dont feel like cooking up a storm. And the best part is its very easy to make.

Ingredients

6 peices of halal scotch fillet or any steak sliced into fillets

3 medium onions sliced into semi rings

1 green capsicum sliced

2 large potatoes sliced round

1 beef bollion cube

Salt to your liking

Lots of pepper.

Oil.

Method.

In medium size non stick pan add  some oil. To that add your sliced onions and capsicum. Once the onions have caramalized and capsicums are soft, Remove to one side. Now Add your steak fillets and cook on each side for 2 minutes or until meat you have sealed the meat. Take your meat and put them in a medium size pot along with onion and capsicum mix. Add your salt pepper and bollion cube and 1/2 cup of water. Make sure you add alot of pepper because this gives them the good taste. Place a lid on top and leave to cook for 20 minutes or until you see a gravy consistency has formed. Serve with grilled or fried potatoes.

EnjOy =)

Tagine, Cous Cous & Mint yogurt Salad.

This dish is really tasty! If you like different things every here and there then you will love this. I dont have a Tagine so i used a glass pyrex baking dish and wrapped it well with foil to secure the heat.

Ingredients.

1 whole chicken quatered and skinned

2 gloves garlic mashed

1 tablespoon of cumin

1 tablespoon paprika

1 teaspoon corriander

1 teaspoon ginger powder

1 teaspoon tumeric

1 teaspoon of saffron soaked in water.

2 preserved lemons

2 onion

1 tomatoe

1 handful of olives

2 tablespoons of oil

1 bunch parsley chopped

1 bunch of coriander stalks chopped

Mint Yogurt

1 tub of greek yogurt

1 teapsoon sugar

handful of chopped mint(finely chopped)

In a bowl place your mashed garlic spices and safron in water and chopped herbs with oil, abit of water and chopped preserved lemons. mix very vell. Place your chicken in the marinade and set aside to marinade for 2 hours.

In a pyrex dish slice onions and place at the bottom of the dish. Then place your chicken and marinade on top along with another sliced onions on top. Slice tomatoes go on the top as well olives. Garnish with lots corriander. Now place it in a hot oven for 2 and a half hours or 45 minutes if you are using a proper tagine. Serve with cous cous and Minted yogurt which is light and refereshing. Il post the recipe below.

Minted yogurt is simple, place your yogurt in a bowl along with sugar and mint and mix well. very refreshing with spicy dishes.

Bezella we gazar بازيلا

Ingredients

1 onion finely chopped

2 carrots diced

2 cups frozen peas or fresh

Chuck steak cubes or ossu buco

Tomato Paste

Salt and pepper.

Method.
This is super easy. All you do is boil your meat in some hot with salt pepper and onion in water for 2 and a half hours or until meat is tender. Drain and save the stock. In a seperate pot saute your onions until theyre golden brown, add your carrots and saute until slightly soft. Then add 3 cups of stock along with 2 table spoons of tomato paste. wait until it boils then add your meat and peas. Simmer on low for 20 minutes. Season well with salt and pepper and serve with rice.

Macarona BACHAMEL. - - معكرونه بالبشاميل

This is the 100% authentic recipe to bachamel. No add ins, no fake rip offs hehehehe! This is the one that I grew up with and it tastes exactly like the home made ones in egypt. Very tasty and very filling. One peice will have u addicted. Its similar to lasagna but better.

Ingredients.

1 packet of penne pasta.

Half block of butter

1 cup of flour

1 and 1/2 litre of milk

1 onion finely chopped

500 grams of minced meat

1 jar of italian tomato pasta sauce (I use the one with italian herbs)

Salt and lots of pepper.

Method.

Boil your pasta in boiling water and salt and set aside. To make bachamel, melt butter in a pot on low heat. Add your flour and whisk together until all the flour is toasted and you have formed a pasty consistency. Keep whisking for 3 minutes. Add milk 1 cup at a time and whisk vigoursly making sure you dont have any lumps. Once you have all your milk added, turn the heat on medium and keep stiring until its lovely and thick. add salt and lots of pepper. Leave to cool for 20 minutes and whisk in 4 eggs  leaving one for an egg wash. In a seperate pan add your minced beef and onions and cook. Once it is cooked and onions are soft add your pasta sauce and simmer for further 10 minutes. Add pepper.

Now your ready to layer, In a deep baking dish grease it with oil and dust with flour so that the pasta doesnt stick to the bottom. Place your  a layer of macaroni on the bottom with 2 cups of bachamel on top. Now add a layer of minced meat and a layer of macaroni again, then the remaining bachamel. Then with the remaining egg beat with a fork and add it as an egg wash on top.  Bake in the oven for 30 minutes or until the top is lovely and golden.

Chicken Stiry Fry

Ingredients

1/2 kilo boneless chicken breast cut into cubes

1 onion slices lengthways

1 tablespoon garlic paste

1 tablespoon ginger paste

2 tablespoons honey

2 tablespoons oyster sauce

2 teaspoons of chilli sauce (asian brand)

2 tablespoons of Barbeque sauce

2 cups of frozen stir fry vegetables.

Method:

In a wok or normal pan (I used a normal non-stick pan) Place your chicken with with garlic and ginger. Mix them well and when chicken has turned white, add your sliced onions. Stir fry for 5 minutes or until onion has softened slightly. Add the honey, oyster sauce BBQ sauce, chilli sauce and simmer for 10 minutes. Now add your frozen vegetables and leave to cook with lid on for further 10 minutes. Serve with rice and enjoy. This really is one of the nicest stir fry i have tastes. Very tasty.

In a wok or normal pan,

Home Style Chicken burger

These burgers are very delicious and perfect for everyone. Instead of lettuce I use coleslaw to fill the burger and the combination is very tasty. They are healthier because it uses chicken breast and they are taste lighter and are very filling. I make these and everyone loves them. Ive been told they taste better than takeaway which is always a good thing.

Ingredients

Chicken Patty
Half kilo of minced chicken breast (request your butcher to mince it for you)
1  spring onion finely chopped
1 mint leave finely chopped
1 tablespoon of vegetable oil
1/2 cup of bread crumbs
2 teaspoon garlic salt
1 teaspoon of onion salt
1 pinch of sweet paprika
generous amount of salt and pepper for seasoning


Coleslaw Filling.
1 cup of shredded cabbage
1 carrot shredded
handful of shredded red cabbage (optional)
1/4 cup real mayonaise or as much as you like depending on the creaminess you want.
salt and pepper.

Addition of burger bread rolls needed. Bought of home-made is fine.

1. To make the burger patty, in a bowl place your minced chicken, breadcrums, chopped spring onion, spices, mint, oil and egg white and mix together with your hands until its very well combined. Get a generous amount and with the palm of your hand form a patty shape and place on wax paper.

2.  Once you have placed it on the wax paper, place another sheet of wax paper on top and leave to set in the fridge for 15 minutes to 30 minutes. This will help the patties take their shape.

3. While thats in the fridge, make your coleslaw filling. Place the coleslaw ingredients in a bowl and mix very well.

4. In a nonstick fry pan, add a drizzle of oil and when its hot place your patties and cook on each side for 7 minutes. Once you see beautiful crisp browning flip. Do not press your burger patty down otherwise it will become tough.

5. Once theyre all ready, its time to fill up your burger with your delicious chicken patty and your coleslaw filling. The delicious chicken is tasty with the soft bread and crunchy coleslaw.

Molokhia ملوخيه

Molokhia is one of those things you cant explain. Its green and delicious. You serve it with chicken and its a meal that everyone loves.

Ingredients:

1 packet of Frozen Jews Mellow chopped (Molokhia)

1 whole chicken for stock

1 table spoon of salt and pepper

1 onion peeled

2 tablespoons of ghee fat

1 teaspoon ground corriander

6 cloves of garlic mashed

First you need to prepare the stock. Add water to a pot and add salt pepper and onion. Bring to boil and add chicken. Boil and skim the fat off the top until chicken is tender and cooked. Remove chicken to the side and remove skin from chicken. Now you have prepared your chicken for the molokhia and the stock.

With the remaining stock add the frozen molokhia packet to it and simmer on low until the molokhia has disolved and mixed thorougly. Now you will add the "tusha" to the molokhia. In a small pan add your ghee and minced garlic and corriander and fry them together until its all golden and nice. Add to the molokhia. Add a generous amount of salt and pepper to molokhia and simmer on low for 15 minutes. Serve with rice and bread and chicken. You can put your chicken on top of the molokhia this is very popular in egyptian cuisine.