Molokhia rabbits

Ingredients


1 Rabbit

2 tbsp vinegar

1 onion medium

Salt and pepper

4 cup water

4 pieces Mcetkh

2 tablets Cardamom

2 Paper Laurel

1 medium peeled and Islands section

1 celery promises clip

Section 1 tomato into small pieces

2 / 1 kilo chopped Molokhia

4 garlic cloves, minced

1 teaspoon ground coriander

2 tbsp butter


Way

- Rabbit cut into six pieces and wash well and soak in water laced with vinegar for half an hour, then rinsed and dried a little by leaving the refinery.

- Lets you finely chopped onion with salt and pepper while maintaining any means of producing it.

- Put the water in a pot on medium heat and add the onions with water to keep onions aside.

- Added Arabic gum and cardamoms and bay leaf, carrots, celery and tomatoes.

- Put the rabbit pieces with water onions and set aside to begin in the boiling broth.

- Add the rabbit pieces to the broth, reduce heat and simmer until the leaves, taking into account the increase REM (butter) whenever it appears.

- Raise the rabbit pieces and drain broth and placed again on the fire until it starts to boil.

- Add chopped mallow and the volatility in the broth over low heat until beginning to boil.

- Heat the butter and add the chopped garlic and ground coriander and continue to stir until it becomes golden in color.

- Add garlic mixture and cilantro to the mallow, taking into account that the hot pot and cover to keep the flavor and aroma.

- Fry the rabbit pieces in a little butter and season with salt and pepper and stacked over a dish of white rice, and can be returned to the mallow