Ingredients

  • ½ cup breadcrumbs
  • 750g minced chicken
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp. ground dried coriander
  • 1 tsp. ground cumin
  • ½ tsp. chili flakes
  • 3 tbsp. coriander leaves, roughly chopped
  • 3 tbsp. parsley leaves, roughly chopped
  • Salt and black pepper, to taste
  • 3 tbsp. sunflower oil, for frying
  • 1 lemon, cut into 6 wedges, to serve
  • For the Molokhia:
  • 4 garlic cloves, peeled and crushed
  • 4 strips of lemon zest (finely shaved)
  • 1 cup chicken stock
  • 1 cup water
  • 1 pack Sunbulah frozen Molokhia

Products Used

molokhia
Molokhia

Directions

For the meatballs:

  1. Mix the breadcrumbs in a large bowl with the chicken, garlic, spices, herbs, a teaspoon of salt and plenty of pepper. Using your hands, shape into about 40 small balls.
  2. On a medium-high flame, heat a tbsp. of oil in a large, nonstick sauté pan. Once hot, fry half the meatballs for three to four minutes, turning them regularly, until golden-brown all over. Transfer to a bowl and repeat with the remaining oil and meatballs.

For the Molokhia:

  1. Heat the last tbsp. of oil in the same pan on a medium-high heat, then fry the garlic, lemon zest, a third of a teaspoon of salt and plenty of pepper for about a minute, stirring often, until the garlic is light golden-brown, then transfer to a small bowl.
  2. Pour the chicken stock and 1 cup water into the same pan.
  3. Bring to a boil and add the frozen Sunbulah Molokhia. Once it’s defrosted, return the garlic and lemon mixture to the pan and leave to boil for 15 minutes, stirring regularly, until the mix is viscous but still pretty liquid. Drop in the meatballs, turn down the heat to medium-low and cook for three to four minutes, until the meatballs are cooked through.
  4. Divide the meatballs and sauce between six shallow bowls, sprinkle with the remaining parsley and serve with a wedge of lemon.