1. Clean and finely chop the molohia leaves (Egyptians usually use a double-handled metal chopper called a makhrata to do this) and set aside. 2. Leaving the fat on the chicken, combine it in a large pot with the onion, salt, pepper, and 2 cups of the water. 3. Boil the meat until tender, about 20-30 minutes. 4. Remove the meat from the stock and set aside. 5. Add the molohia to the stock and boil for about 5 minutes. 6. Place the butter in a small skillet and briefly fry the garlic and coriander for 1 minute only, without burning. 7. Tip this mixture into the molohia and stock while the stock is still boiling. 8. Be very careful; it may splatter, but it smells fantastic. 9. Serve the soup hot, accompanied by side dishes of the boiled meat, rice, onion-vinegar mix, and pita bread. Allow your guests to make their own selections and combinations. ---------------------------------------------------------------------------
Nutrition
Ingredients
