Egyptian molokhia with rabbit

Method

Heat olive oil in a large heavy-bottomed pot and brown the rabbit pieces on all sides until golden, then remove and set aside. In the same pot, sauté one sliced onion with half the garlic until soft and fragrant. Return the rabbit to the pot, add water or stock, and bring to a simmer with salt, pepper, and toasted coriander seeds; cook gently for 45 minutes until the rabbit is tender. Whilst the rabbit cooks, prepare a garlic taqlia by heating remaining oil and frying the remaining sliced onion with crushed remaining garlic until deeply golden and crispy. Roughly chop the molokhia leaves and add them to the rabbit pot in the final 10 minutes of cooking, stirring to distribute evenly. Pour the hot garlic taqlia oil over the finished dish and stir through thoroughly; serve immediately with white rice, drizzled with extra taqlia oil and scattered with chilli flakes.