Mulukhiyah is a soup made of Jute leaves and cooked on the stock. This dish is more than a popular dish, it is an Egyptian staple. Cook it this Ramadan with Chef Hazem Mohamed’s twist with salmon, and prawn cooked in kunafa dough.
- 300ml chicken broths
- 100gm salmon
- 150gm of green Mulukhiyah (jute leaves)
- 3 tbs corn oil
- 1 tsp zaatar dry
- 100gm prawns
- 6 medium cloves Garlic, chopped
- 100gm kunafa
- 1 tsb Ground coriander seeds
- 2 tsb ghee (clarified butter)
- 1 tsp lemon juice
- 1 tsp salt
- Wash the mulukhiyah leaves then leave them to dry. Chop the leaves into tiny soft pieces using a blade or electric chopper.
- Heat the chicken broth then add the chopped mulukhiyah and stir till you get a solid mixture as you let it simmer.
- In a small pan put in your fresh garlic, topping it with smooth clarified butter with coriander. Allow them to mix until you get a golden color mixture. Add the mixture in the pan to the mulukhiyah broth and stir it slowly as it simmers.
- Fry your salmon in some corn oil until it reaches a golden color.
- Marinate your shrimps with oregano, Wrap it tightly with the kunafa dough.
Place the mulukhiyah in your serving bowl, lay your salmon on top. Slowly add the shrimps to complete your plate.
This dish could be served with rice or bread.
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