By Hanadi Abuadas
EVOO is involved in every step of this recipe which is a traditional dish transferred by heritage from grand mothers to daughters.
1 chicken cut in pieces
4 glasses white rice
150 mg vermicelli small pasta
1Kg Mulokhyeh green leaves
5 garlic cloves
20 mg bayleaf
a pinch of salt
1 tsp black pepper
1 coffee cup EVOO
4 glasses water
Wash Mulokhyeh leaves and allow to dry, then chop finely.
Boil the chicken with onions, herbs, spices and EVOO for 45 min.
While it's boiling, lightly fry the garlic cloves in EVOO.
Then strain the chicken stock and add the chopped Mulokhyeh, the fried garlic cloves and let it boils.
Fry the boiled chicken in EVOO.
Fry vermicelli small pasta and add the rice, previously soaked in water, with salt and water let it cook until rice is fluffy.
Add EVOO in order to oil the rice instead of buttering.
Enjoy your dish!
About the author: Hanadi Adas is from Aqaba, south of Jordan. Agriculture engineer and Nutrition & Food Technology Bc.s, works as food safety and hygiene manager at Inter-Continental Aqaba Resort.