Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds frozen or dried Melokiyah
- 1 onion, cut in half
- 1 bay leaf
- 4-5 cardamom grains
- 5 pound chicken ( or 2 smaller chickens)
- 15-20 garlic cloves, crushed
- 1 Tb coriander powder
- 1 Tb lemon juice
- cooking oil
- salt
- cooked rice
Directions
Boil water with onion, salt, bay leaf and cardamom tied in a muslin bag, then add the chicken and cook until tender. Remove chicken, cut into neat joints and fry.
Discard the muslin bag and mash the onion. Boil the soup stock, add the melokiyah, adjust the seasoning and simmer for 3-5 minutes. Do not overcook, as the melokiyah will lose its ability to be suspended in the broth and fall to the bottom of the pot.
Mix crushed garlic with salt and coriander (ta’liya) and fry until golden. Toss into the boiling melokiyah and simmer for 2 minutes. Add lemon juice.
Place the cooked rice at the bottom of the serving bowl, add a piece of chicken and cover with the soup.
Category:Egyptian Recipes
Category:Egyptian Salads