CHICKEN MEATBALLS WITH MOLOKHIEH, GARLIC, AND CILANTRO
Steps:
- To make the meatballs, place the breadcrumbs in a small bowl and cover with water. Stir, then drain through a colander, squeezing out most of the moisture from the bread. (If using grated zucchini, toss it with ½ tsp of salt and place in a sieve set over a bowl. Let to sit for 20 minutes, then use your hands to squeeze out as much liquid as possible.)
- Transfer the crumbs to a large bowl with the chicken, garlic, spices, herbs, lemon zest, ¾ tsp salt, and plenty of black pepper. Using well-oiled hands, shape into about 30 small balls; roughly a scant 1 oz/25g each.
- Put 1 tbsp of oil into a large nonstick sauté pan with a lid, and place over high heat. Once hot, add half the meatballs and cook for 2-3 minutes, turning throughout, until golden brown all over. Transfer the meatballs to a baking sheet and set aside. Keep the pan on the heat and continue with the remaining 1 tbsp of oil and remaining meatballs in the same way.
- Return the same pan to medium-high heat. Add the 2 garlic cloves, lemon rind, and stock and bring to a boil-this should take about 3 minutes. Add the molokhieh (or the spinach and okra combination), cinnamon, 2 tsp of salt, and plenty of black pepper, then decrease the heat to medium and cook, covered, for about 20 minutes, or until the molokhieh is bubbling and completely defrosted. Add the meatballs, parsley, and ½ cup/10g of cilantro and cook, covered, for another 10 minutes, or until completely cooked through. Stir in the lemon juice.
- To make the adha, meanwhile, put the olive oil into a small frying pan over medium-high heat. Add the garlic and cook for about 3 minutes, stirring occasionally, or until golden and crispy. Add the chile flakes, then remove from the heat and pour into a bowl. Stir in the cilantro and set aside.
- Divide the soup among four bowls and top with the fried garlic and remaining ½ cup/10g cilantro. Serve at once, with lemon wedges alongside.
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Oyediran Mary
[email protected]This recipe was easy to follow and the meatballs turned out perfectly. The molokhieh sauce was a bit too thick for my taste, but I was able to thin it out with some water. I would definitely make this again.
Junaid ansari
[email protected]I'm a vegetarian, but I made this recipe with tofu instead of chicken and it turned out great! The molokhieh sauce was especially delicious. I would definitely make this again.
Shijrat Khan
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by reducing the amount of cayenne pepper. The meatballs were delicious and the molokhieh sauce was creamy and flavorful. I would definitely make this again.
Mariyam Pari
[email protected]I made this recipe for my Egyptian friends and they loved it! They said it was the best molokhieh they've ever had. I'm so glad I found this recipe.
Sied Ibrahim
[email protected]This recipe was a bit time-consuming, but it was worth it. The meatballs were delicious and the molokhieh sauce was rich and flavorful. I would definitely make this again for a special occasion.
Jannat Afroze
[email protected]I've never had molokhieh before, but I'm glad I tried this recipe. The meatballs were flavorful and the sauce was creamy and delicious. I will definitely be making this again.
Pablo Carsee
[email protected]This recipe was easy to follow and the meatballs turned out perfectly. The molokhieh sauce was a bit bland for my taste, but I added some extra garlic and lemon juice and it was perfect.
Ann Kiiru
[email protected]I'm not a huge fan of molokhieh, but I was pleasantly surprised by this dish. The meatballs were delicious and the sauce was creamy and flavorful. I would definitely make this again.
Yam Bahadur
[email protected]This recipe was a bit time-consuming, but it was worth it. The meatballs were delicious and the molokhieh sauce was rich and flavorful. I would definitely make this again for a special occasion.
gazi iqbal
[email protected]I love molokhieh and this recipe did not disappoint! The meatballs were flavorful and the sauce was creamy and delicious. I would definitely make this again.
EPHREM ABEBE
[email protected]This recipe was easy to follow and the meatballs turned out perfectly. The molokhieh sauce was a bit too thick for my taste, but I was able to thin it out with some water. I would definitely make this again.
Yousif Mohammedali
[email protected]I'm a vegetarian, but I made this recipe with tofu instead of chicken and it turned out great! The molokhieh sauce was especially delicious. I would definitely make this again.
Nabiha Tahsin Manha
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by reducing the amount of cayenne pepper. The meatballs were delicious and the molokhieh sauce was creamy and flavorful. I would definitely make this again.
Rachel Mansur
[email protected]I made this recipe for my Egyptian friends and they loved it! They said it was the best molokhieh they've ever had. I'm so glad I found this recipe.
Danjal Jorgin
[email protected]This recipe was a bit time-consuming, but it was worth it. The meatballs were delicious and the molokhieh sauce was rich and flavorful. I would definitely make this again for a special occasion.
Sajan Q
[email protected]I've never had molokhieh before, but I'm glad I tried this recipe. The meatballs were flavorful and the sauce was creamy and delicious. I will definitely be making this again.
Parbati Neupane
[email protected]This recipe was easy to follow and the meatballs turned out perfectly. The molokhieh sauce was a bit bland for my taste, but I added some extra garlic and lemon juice and it was perfect.
Trevlyn Jood
[email protected]I'm not a huge fan of molokhieh, but I was pleasantly surprised by this dish. The meatballs were delicious and the sauce was creamy and flavorful. I would definitely make this again.
Hasiv Khan
[email protected]This recipe was a hit with my family! The meatballs were moist and flavorful, and the molokhieh sauce was rich and creamy. I will definitely be making this again.