Sufra Dayma: "Meloukheya" with "Ta'leyah" By Moushira Abdel-Malek Serves 6 Ingredients: 1 kg fresh "meloukheya" leaves, washed, drained and finely chopped, or, 1 pckt frozen "meloukheya" (approx. 400 gms) 3 cups stock (chicken, rabbit, pigeon or duck) 2 tsp crushed garlic 1 tsp dry coriander 1 tbsp. butter Salt (to taste) Method: In a medium cooking pan, bring the stock to the boil over medium heat. Adjust the salt to taste. Add half the quantity of garlic. Add fresh "meloukheya ", or, if frozen, when completely thawed. Leave over heat to bring back to the boil. In the meantime, prepare the "ta'leyah" by adding butter in a small saucepan, with remaining quantity of garlic. Gently stir fry, over low heat until garlic turns yellowish, and while "meloukheya" is getting to the boil. Add the coriander and stir for a few seconds to combine with garlic. With "meloukheya" just starting to boil, swiftly pour the "ta'leyah" over. Stir to mix, cover and immediately turn off the heat. Remove cover after 5 seconds exactly. Allow to stand for 5 minutes, and serve hot with rice, your choice of butter fried poultry, and finely chopped onions marinated in vinegar and salt (optional), to add on top of "meloukheya" when served. To complete your Ramadan meal: serve with chicken soup and "Konafa" for dessert.
