Molokheya is a popular national dish in Egypt, second only to Ful Medames.
This is just one variant.
See more on its history at Molokheya: A national dish of Egypt.
Preparation Time: 1 hours
1 pack molokheya.
1 1/2 tablespoon garlic , crushed.
1 1/2 tablespoon coriander , ground.
3 tablespoons margarine or butter.
Wash rabbit well then boil until tender.
Strain and reserve 3-4 cups of rabbit soup.
Cut rabbit into portions.
In a skillet add 2 tablespoons margarine or butter.
Fry rabbit pieces until golden brown.
In a deep pan heat reserved soup and bring to boil over high heat.
Add 1 teaspoon coriander and 1/2 tablespoon garlic.
Reduce heat and add molokhia and leave to boil once, uncovered.
While molokhia is boiling, in a small skillet heat 1 tablespoon margarine or butter then add 1 teaspoon coriander, 1 tablespoon garlic and stir until golden brown.
Immediately pour components of skillet onto molokhia in pan. Don't stir.
Stir molokheya just before serving.
Serve in a bowl, with rabbit and white rice on the side.