Mulukhiyah with Rabbit (ملوخية بالأرنب)

Mulukhiyah with Rabbit is a cherished Middle Eastern dish that melds the earthy flavors of mulukhiyah leaves with tender rabbit meat in a rich stew. This dish involves slow-cooking rabbit with aromatic spices until the meat becomes tender, then incorporating the mulukhiyah leaves to create a thick, flavorful broth. Traditionally served over rice or with warm pita bread, it’s a dish that stands out for its unique blend of ingredients and spices, offering a memorable taste experience for family gatherings or festive occasions.

Ingredients

• 1 pound rabbit meat, cubed
• 2 cups mulukhiyah leaves
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 4 cups chicken broth
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onions and garlic, and sauté for 2-3 minutes until softened.
3. Add the rabbit meat, ground coriander, and ground cumin. Cook for 5-7 minutes until the meat is browned.
4. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 30 minutes.
5. Add the mulukhiyah leaves to the pot, stirring well to incorporate. Simmer for an additional 10-15 minutes until the leaves are tender.
6. Taste and adjust seasoning with additional salt and pepper as needed.
7. Serve hot over rice or with pita bread.

Keywords: Rice, Tender, Flavorful

Spice Rack: Ground Coriander, Ground Cumin

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