Molokhia with Rabbit

Ingredients

What you’ll need

• 1 rabbit, about 3 lb/1.35 kg, jointed
• 1 onion, quartered
• 2 bay leaves
• 6 cardamom pods
• 1 1/2 tsp salt
• 8 cups/1.9 L water
• 1 lb/450 g frozen chopped molokhia leaves, thawed, or 1 1/2 lb/680 g fresh leaves, finely chopped
• 2 tbsp ghee
• 6 garlic cloves, finely minced
• 2 tsp ground coriander
• 1/2 tsp black pepper
• Lemon wedges

Method

How it comes together

1. 1

   Simmer rabbit with onion, bay, cardamom, salt, and water until tender and at least 160°F/71°C in the thickest portion, 60-90 minutes. Strain and reserve 5 cups/1.2 L broth. Brown rabbit in ghee if desired.

2. 2

   Bring broth to a gentle simmer. Stir in molokhia and heat without a hard boil, 5-8 minutes; vigorous boiling can dull its green color and texture.

3. 3

   For ta’leya, fry garlic and coriander in ghee until fragrant and just golden. Pour into the soup and stir once.

4. 4

   Serve with rabbit, rice or bread, and lemon.