Modern Mulukhiyah with Grilled Salmon, Topped deep fried marinated zaatar prawns wrapped with kunafa dough
June 06, 18
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
150gm of green Mulukhiyah (jute leaves)
3 tbs corn oil
1 tsp zaatar dry
6 medium cloves Garlic, chopped
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.
Mushira is a long-term resident of El-Gouna. She arrived to our gorgeous seaside resort in 2013 and hasn't looked back since! Not only is she a teacher in El Gouna International School, she also runs a community theatre group, El Gouna Players. This workaholic
has been a published social and commercial writer, editor, copy editor and translator for over 10 years. She received her acting degree from the London Academy of Music and Dramatic Arts (LAMDA) in 2003, her M.A. in English and Comparative Literature in 2013 from the American University in Cairo, and is currently studying for her teaching degree with the University of Sunderland. Mushira is passionate about literature, education, fine-cuisine, and fitness.