Gluten-Free Egyptian Molokhia Soup with Rabbit

Instructions

1. 1Cut the 1 Rabbit into 8 serving pieces. This will make it easier to brown and cook evenly.
2. 2Place a large, heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the rabbit pieces and brown them on all sides for about 5-7 minutes. This searing locks in moisture and flavor.
3. 3While the rabbit is browning, mince the 6 cloves of Garlic. Once the rabbit is browned, add the minced garlic to the pot and sauté for 1 minute until it smells fragrant. Be careful not to burn the garlic.
4. 4Pour in the 6 cups of Chicken Broth. Bring the liquid to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour, or until the rabbit is very tender when pierced with a fork. The internal temperature of the rabbit should reach 74°C.
5. 5While the rabbit simmers, finely chop the about 450 g of Molokhia Leaves. In a separate medium-sized skillet, heat the pot over medium heat (176.7°C / 175°C). Add the chopped molokhia leaves and the 2 tablespoons of Coriander. Sauté for 3-5 minutes, stirring frequently, until the molokhia is softened and the coriander is fragrant.
6. 6Sprinkle the 1 tablespoon of Rice Flour over the molokhia mixture in the skillet. Stir continuously for 2 minutes to cook out the raw flour taste. This will help thicken the soup.
7. 7Carefully add the molokhia and rice flour mixture from the skillet into the large pot with the rabbit and chicken broth. Stir well to combine everything. Increase the heat slightly to bring the soup back to a gentle simmer, then reduce the heat to low, cover, and cook for another 15 minutes, allowing the flavors to meld. Stir in the 1 teaspoon of Salt and 0.5 teaspoon of Black Pepper.
8. 8Serve the hot Molokhia soup immediately.

Substitutions

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