Instructions

1. Starting the Chicken Broth

   In a large pot, place the chicken pieces with the water over medium heat until it boils, then carefully skim off the foam that forms on the surface. · 10 min
2. Cooking the Chicken

   Add the onion, bay leaf, cardamom, black pepper, and half a teaspoon of salt to the pot; cover and simmer over low heat until the chicken is fully cooked. · 30 min
3. Straining the Broth

   Remove the chicken from the broth and set aside (it can be browned in a tablespoon of ghee if desired), then strain the broth into a clean pot and adjust the amount to about 4 cups. · 5 min
4. Adding the Molokhia

   Place the strained broth over medium heat until hot without boiling vigorously, then gradually add the minced molokhia while whisking with a hand whisk until well combined and smooth with no lumps. Let it come to a single boil only, skimming off any white foam if it appears. · 5 min
5. Making the Tasheh

   To prepare the tasheh: In a small skillet, heat the ghee over medium heat, add the minced garlic, and stir until it turns light pale yellow. Then add the dried coriander and stir quickly until golden and fragrant without burning. · 3 min
6. Adding the Tasheh and Serving

   Pour the tasheh immediately over the pot of molokhia with the traditional 'gasp', stir once quickly, then immediately remove the pot from the heat without covering it at all so the molokhia does not separate and fall to the bottom. · 1 min

Nutrition / serving

Chef's tips