Ancient Jute Leaf Stew

Instructions

To make the stock:

1. Chop an Onion into 4-6 large pieces
2. Cut the tip off your cardamom pods
3. Peel and crush your garlic
4. Melt your butter and mastic in a pot on medium heat
5. Add your whole spices and stir until fragrant
6. Add chicken and sear till browned on all sides
7. Add onion, garlic, and chopped tomatoes
8. Add room temp water, enough to cover the chicken then turn the heat up to high
9. Bring to a boil, then lower the heat. Skim off any scum that floats to the surface
10. Turn the heat down to low and let it simmer for half an hour

To make the Tomato Sauce (Dimaa):

1. Mince your garlic then fry in butter until fragrant
2. Add tomatoes and water before the garlic browns
3. Bring to a boil, add pepper then simmer for 15 minutes
4. Add salt and remove from heat when consistency resembles marinara

To make the Molokheya:

1. Strain your stock and rinse the pot
2. Add the butter to your pot then crush the garlic and add it
3. Cook the garlic for 30 seconds and then add the ground coriander
4. Add 2.5 cups of stock back to the pot and bring to a boil
5. Add your frozen molokhia to the pot and turn the heat down to medium-low
6. When the molokhia has melted, let it simmer for a few minutes and use the ladel to mix until the stew comes together
7. Pour out into a serving dish to cool

To make the Tasha:

1. Melt your butter in a small saucepan
2. Mince your garlic and add it, alongside the ground coriander
3. Fry until golden and bubbly then immediately pour onto your Molokhia