We've basically gone back to basics with this recipe and explored Mama's recipe collection, so you can be confident that this one is not only a good one but its fully authentic and fully mama approved !
If your not familiar with Molokheya this dish originates from Egypt and is a stew made from Molokheya leaves or Jute Leaves, this is actually the Libyan way of making moloheya rather than the Egyptian method.
Jute Leaves are packed full of nutrients, for those struggling with iron deficiency they are a fabulous and delicious source of iron, so lets get cracking and start with the list of ingredients you will need.
The best part of this recipe is it only uses a handful of ingredients;
1 White onion
2/3 pieces of lamb
2/3 fresh tomatoes
2 tablespoons tomato puree
Molokheya 1 packet
3 cloves fresh garlic
1 TBSP Ghee (for the end)
1 clove of garlic (for the end)
Spices:
1.5 Tbsp 10 Spice Mix Libyan Hararat
1 Tsp Coriander Seed powder
1/4 red chilli powder (optional if you enjoy a little heat)
1/2 black pepper powder
1 Tbsp Salt
Method:
Put all your ingredients in one pot as if it was a soup or broth, do not add any oil.
Place the lamb pieces chopped onion, pureed fresh tomato's, tomato puree, 3 garlic cloves and all the spices.
Add boiled water, to fill half the pot and allow to simmer for one hour or until the lamb is cooked.
Now to add the Molokheya
Add the Molokheya to the pot, leave to bubble away and slowly cook for 20-25 minutes, leaving the lid of the pot open, keep stirring from time to time.
Final Touch, Libyan touch
Add one tablespoon of ghee or semen to a hot pan leave to simmer and 2 finely chopped cloves of garlic simmer until golden and 1 teaspoon of coriander and pour on top of the Molokheya.
Turning off the heat allow the cooked Molokheya to settle for around 20 minutes and serve, best served with Turkish Rice, Enjoy !!!
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