Egyptian
Molokhia bel Araneb
A classic Egyptian molokhia made with tender rabbit, fragrant broth, and a sizzling garlic-coriander ta'leya. The soup is kept bright green and silky, with the rabbit served alongside or nestled into the bowl.
Watch it madeAnwar's Kitchen · 4:39
Ingredients
- Bone-in rabbit pieces700g
- White vinegar1 tbsp
- Plain flour1 tbsp
- Onion, halved1 small
- Green cardamom pods3
- Bay leaf1
- Mastic grains2
- Black peppercorns1/2 tsp
- Salt1 1/2 tsp, divided
- Water4 cups
- Frozen finely minced molokhia250g
- Ghee3 tbsp
- Garlic, finely crushed6 cloves
- Ground coriander2 tsp
- Fresh coriander, finely chopped1 tbsp
- Cooked Egyptian vermicelli rice2 cups, for serving
- Lemon wedges2, for serving
Method
- Rub the rabbit pieces with the flour and vinegar, rinse well, and pat dry.
- Place the rabbit in a pot with the onion, cardamom, bay leaf, mastic, peppercorns, 1 teaspoon salt, and water.
- Bring to a boil, skim the surface carefully, then simmer gently for 45 to 55 minutes until the rabbit is tender.
- Lift out the rabbit pieces and strain the broth; measure 2 cups of broth for the molokhia.
- Heat 1 tablespoon ghee in a skillet and lightly brown the cooked rabbit pieces on all sides, then keep warm.
- Warm the 2 cups strained broth in a saucepan until hot but not boiling.
- Add the frozen minced molokhia and stir constantly over low heat until fully melted and silky, keeping it just below a boil.
- Season the molokhia with the remaining salt as needed and keep it warm over very low heat.
- In a small pan, heat the remaining 2 tablespoons ghee and fry the crushed garlic until pale golden.
- Add the ground coriander and fresh coriander to the garlic and sizzle for a few seconds until fragrant.
- Immediately pour the hot garlic-coriander ta'leya into the molokhia and stir once or twice to combine.
- Serve the molokhia hot with the browned rabbit pieces, Egyptian vermicelli rice, and lemon wedges.
Common questions
Can I substitute chicken or lamb for the rabbit in Molokhia bel Araneb?
Yes. Chicken works best as a similar, gentler substitute and usually cooks faster. Lamb is richer but heavier. Keep the same broth aromatics, then simmer until the meat is fully tender before browning and serving.
How long does this dish take from start to finish?
Plan for about 1 hour 30 minutes to 2 hours total. The rabbit usually needs 45 to 55 minutes simmering, plus time to strain the broth, finish the molokhia, brown the meat, and make the garlic-coriander topping.
What are the most common mistakes when cooking molokhia with rabbit?
The biggest mistakes are boiling the molokhia hard, which can make it slimy or dull, and overcooking the rabbit until it dries out. Also, don’t skip skimming the broth or browning the garlic too dark, which turns it bitter.
Can I store leftovers, and how should I reheat them?
Store the molokhia and rabbit separately if possible in airtight containers for up to 3 days in the fridge. Reheat gently over low heat with a splash of broth or water. Avoid boiling, which can break the texture of the molokhia.
What should I serve with Molokhia bel Araneb?
Serve it hot with steamed rice, baladi bread, or both. A squeeze of lemon and extra garlic-coriander ghee on top are common. The rabbit pieces go over the molokhia, with bread or rice used to soak up the broth.