Molokheyya Arancini: A Modern Twist on an Egyptian Classic

Molokheyya Rice Balls
by Chef Salma Ahmed

A fresh take on Egypt’s favourite dish, molokheyya with rice and chicken, served in delicious, bite-sized morsels.

Learn how you can make it right here.

Molokheyya

Ingredients:
Soup:
400g fresh or frozen molokheyya leaves
1 ½ tsp minced garlic
1 tsp dried coriander
2 cups chicken stock

Tasha:
1 ½ tsp ghee
6–7 large, minced garlic cloves
1 tbsp dried coriander
¼ tsp dried mint (optional)

Method:
For the soup:
- IF USING FRESH MOLOKHEYYA, wash the leaves, dry well, and spread on a clean towel. Once completely dry, use a mezzaluna or a food processor to finely chop the leaves.
- IF USING FROZEN, thaw and set aside.
- In a pot, heat 2 cups of chicken stock over medium heat.
- Add the molokheyya directly into the stock and start whisking until both are well incorporated.
- If you feel the soup is too thick, then add more stock until you reach the desired consistency, making sure it doesn’t boil as this will affect the texture and the leaves will not remain suspended in the liquid.
- Add the minced garlic and dried coriander, stir.

For the tasha:
- In a small pan, add the ghee, minced garlic, dried coriander, and mint if using.
- Stir until fragrant and garlic turns a light golden colour (not too dark or it will be bitter).
- Remove from heat and add to the molokheyya.
- Stir, right before it reaches a boil, remove from heat.
- Note: NEVER COVER THE MOLOKHEYYA, otherwise it will sweat and spoil the texture.
- Set aside until ready to serve.

Arancini (Rice Balls)

Ingredients:
1 cup white rice
2 pcs mastic gum
2 cardamom pods
2 bay leaves
1 tsp mixed spices
¼ tsp lemon salt (optional)
1 tbsp butter
2½ cups chicken stock
½ tsp garlic powder
⅓ cup fresh coriander, chopped
2 eggs
25g mild roumy cheese, finely grated (optional)
2 cooked chicken breasts, cubed
2 cups panko breadcrumbs
Salt & pepper to taste
Oil for frying

Method:
- Wash and soak the rice for about an hour, drain well.
- In a pot, add the butter, mastic gum, bay leaves, cardamom, mixed spices, garlic powder, and stir for one minute.
- Add the rice to the pot and stir until lightly toasted (about a minute or so).
- Add the warm stock over the rice, stir once, bring to a boil, then place over the lowest heat, covered, until the stock is absorbed (approximately 12 minutes).
- Once done, fluff with a fork and move onto a large dish to cool.
- Season with salt and pepper to taste.
- Once cooled, add the cheese (if using), fresh coriander, and one whisked egg. With your hand, work the mixture combining all the ingredients.
- In a shallow bowl, whisk the second whisked egg.
- Season the panko breadcrumbs with a pinch of salt, pepper, and paprika and spread on a third plate.
- Start forming the rice into balls or domes, taking one chicken cube and placing it in the centre of the rice, and forming the rice into a ball around it. Press until the arancini hold well. Each one should be around 70–80 g.

- Dip each one into the whisked egg and then dredge in the panko breadcrumbs, pressing on the rice to make sure each ball is completely coated.
- Heat the frying oil (to make sure it’s hot enough, throw in a breadcrumb; if it bubbles, you’ll know the oil is ready).
- Drop in the arancini, a couple at a time, and fry until golden brown.
- Remove and place on paper towels.
- Set aside until ready to serve.

Garlicky Tomato Sauce

Ingredients:
6 garlic cloves, grated
1 ½ tbsp ghee
¼ cup white vinegar
1 cup tomato puree
¼ tsp dried chilli flakes (optional)
Salt & pepper to taste

Method:
- In a pan, add the ghee and garlic. Stir till lightly golden.
- Add the vinegar and allow to cook for about 25–35 seconds.
- Add the tomato puree, season with salt and pepper and add the chilli flakes if using.
- Allow to cook for a couple of minutes, then remove from heat.

Pickled Onions

Ingredients:
1 red onion, finely chopped
Apple cider vinegar

Method:
- In a bowl, add the chopped onions, and cover in apple cider vinegar.
- Allow to pickle for a couple of hours or until ready to use.

To serve:
- Place the arancini in the middle of the plate.
- Spoon the molokheyya around it.
- Using a squeeze bottle, add the garlicky tomato garlic sauce in drops around the arancini.
- Garnish with the pickled onions and some fresh micro greens.