Nutmeg Dried Mulch 200 g

Product description

Dried (or dried) amaranth is a wonderful alternative to green amaranth, distinguished by its concentrated flavor and ease of long storage.

it is very popular in egyptian coptic cuisine, sudanese cuisine and some levantine countries.

here's how to prepare the original egyptian way of dried purslane to ensure a perfect texture and delicious taste: 🛒 Ingredients for moringa: 1 and a half cups of dried (soft) moringa.

soup (broth): 3 to 4 cups of soup (chicken, meat, or rabbit) are hearty and impressive.

the trick (the whole secret is here): 1 head of garlic, minced.

2 tablespoons dry ground coriander.

2 tablespoons butter, ghee.

optional additives for setting: ½ teaspoon sugar, a very small pinch of sodium bicarbonate (carbonato-for color conservation green), and a half tomato crushed or a spoonful of sauce.

👩 ‍ 🍳 Preparation stepspreparing the jute (optional step but it makes a difference in the texture):place the dried jute in a dish, sprinkle a quarter of a cup of warm soup over it and mix it until it is as moist as grains of sand (this step prevents it from clumping in the stew and makes it look like green).

boil soup: in a pot, place the soup and let it boil.

add to it (half a spoonful of raw, chopped garlic, a sprinkle of sugar, and tomato paste if desired).

add moringa: completely calm the fire, then gradually add the dried moringa while stirring continuously with a manual wire whisk to avoid clumping.

let it take only one boil on a slow fire without a lid (the cover of the molokhia makes it fall to the bottom of the boiler).

if you feel heavy, you can supply a little soup.

the work of the flash (the moment of enthusiasm): in a small saucepan, put the butter of the butter and heat, then add the chopped garlic and turn until wilt and begin to take a light blond color.

add the dried cilantro now (do not put it in the beginning so as not to burn and pass).

stir the mixture until it becomes a beautiful golden color and the aroma intensifies.

popular fusion: pouring the spout over the molokhia suit (with &quot

The sigh &quot

The famous egyptian for setting the work!).

take a lamb of mallow and put it in the pot to take the remains of the garlic and coriander, then return it to the hilla.

💡 Secrets to success for dried moringa: straining: before cooking, it’s best to strain the moringa with a fine strainer to get rid of any impurities or excess small sticks.

thickness: dried amaranth absorbs liquids faster than greens, so start with a small amount of broth and gradually increase until you achieve the consistency you prefer.

served hot with rice pilaf, or flatbread (whole wheat or sun), pickled eggplant and lemon juice.

Additional info

• Sold by
  juzataltayib
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• A maximum of 10 units of this product can be ordered. Trendyol reserves the right to cancel orders over 10 units.
• Barcode No: PMPRKGAL3H4PAZQE83