Molokhia bel gambari (Molokhia with shrimps)! Most popular in Alexandria and Port Said, molokheia bel gambari is a game changer. Molokhia is commonly known as Jew’s mallow turned into stew and traditionally eaten with chicken or rabbit (you can find the recipe for that further down my feed 👇🏽) but if you’re a seafood fan, you need to try this version! 🍤
To serve 3-4 you'll need:
1 bag frozen minced molokheia (can't beat the Basma brand), defrosted
500g frozen uncooked shrimps
350ml fish or vegetable stock
1 white onion, finely chopped
1 large tomato, finely chopped
1 teaspoon sugar
1/2 teaspoon cumin
1 teaspoon + 1/2 teaspoon ground coriander
1 teaspoon salt
Freshly ground pepper
2 Gum Arabic crystals (optional)
4 large garlic cloves, minced
For the rice:
2 cups short grain Egyptian rice, washed and drained
2 1/4 cups water
In a large cooking pot, add a tablespoon of oil on medium high heat and add the onion. Cook until soft adding the gum arabic towards the end making sure it's melted. Add the tomato, blend nicely then add the sugar, cumin, 1 tsp coriander, salt and pepper. Mix well then add the shrimps and cook until they just start turning pink. Add the stock and bring to the boil.
Cook the rice in the meantime. Heat a little bit of oil in a saucepan. Add rice and mix until well coated. Add water and a pinch of salt and cover. Have a taste after 15 minutes, it should be cooked through.
Add the molokhia to the boiling stock and cook until completely defrosted for 1-2 minutes. Don't over cook otherwise it will separate. It should have a thick soup-like consistency.
In a small frying pan, heat a tablespoon of oil, add the garlic and 1/2 tsp coriander and fry until just golden. (It seems like a lot of garlic but just trust me on this one). Add the garlic to the molokheia, switch off the heat and mix well with a ladle. Serve hot over the rice. Bel hana! #egyptianepicurean #molokhia