 Hey there welcome back to my YouTube channel this is Daniel Rosel here today going to be cooking some Molokia in burger. Molokia is a green vegetable also known as Egyptian spinach that is consumed throughout the Middle East but particularly associated with Egyptian cooking and it can be challenging you can find it frozen or fresh I happen to find it fresh around Damascus Gate in Jerusalem so I'm using fresh Molokia for this recipe. So in order to get the Molokia it comes in a big bag as you can see and I just grabbed enough for kind of a large handful like this it does keep in the fridge for a number of days but it's still you want to wash it pretty thoroughly so I just put it in one of these gastronome pans aka chef pans put some water on top and just kind of rinsed it off to make sure it was clean and then we want to chop as as finally as possible our Molokia. So I took the Molokia just got the last bit of water off and then transferred it to a chopping board uh there upon I began the Molokia chopping process now um we're going to be making Molokia with bulgur today so I'm measuring out one cup of medium bulgur there's also fine fine bulgur and of course bulgur it's also called burger depending where you are in the world but it's all the same thing it's a sun-dried parboiled wheat so likewise for burger I always clean it like this put some water on top and then get it off so both our ingredients should be prepped so I'm going to take my Molokia now which as I said I've washed put that onto a chopping board and then begin the chopping process and this can take a little while so you need a bit of patience some people use a food processor to get their Molokia really fine for different recipes like Molokia and chicken or Molokia and rice or Molokia soup I'm just using a chef's knife I'm using a bit corn ox chef knife and just kind of chopping at it for a few minutes I didn't get it like 100 fine but I got it kind of down to a decent tonal fineness that leaves wouldn't get stuck in your teeth when you're consuming now by the way I don't know if you could use this for a tabula I reckon you could but it will have a very different taste when it's uh not cooked now as you chop up the Molokia just be aware that it does get a bit sticky uh that is a chemical reaction basically occurring it's Molokia's natural defenses so I then grabbed the Molokia you can see it's now literally sticking to my hands and I just transferred it into another bowl try not to lose too much of the ingredient if you can and this is just a general very very general recipe of one large handful if you want to have more Molokia and less burglary then you could use two handfuls two handfuls of Molokia and just add a bit more water now for this recipe it's almost like a it's a very very simple recipe I just used half a white onion and I chopped it somewhat finally on a chopping board we're then going to transfer this into a the instant pot set the instant pot on saute mode for five minutes or seven minutes if you want to get the onions that bit more brown and then we're going to saute them and then we're going to add in the burglary and the Molokia so I transferred the onion into our instant pot and for spicing I simply used half a tablespoon approximately of cumin and salt to taste you might want to use other spices or add more salt this isn't really a very this is kind of how I cook isn't sort of broad brush strokes rather than exact recipes so I cooked it for five minutes got some kind of nice color on the onions and then decided it was time to bring in or burgle so I added the bulgur into the instant pot and then I'm adding 2.5 cups of water on top of it for bulgur in the instant pot I typically do one to two so I added an extra half a cup of water because the Molokia kind of sucks up water as it cooks so I then just kind of made sure the Molokia was spread out throughout the burgle and then I'm going to take off the saute mode and put it onto pressure cooking mode and I did 10 minutes you could probably get away with seven minutes and it'd be a bit more firm the burgle and that is it we are done this is our burgle Molokia cooked in the instant pot itself to replicate this recipe on the stove of course and this is how the finished product looked the Molokia is kind of just spread throughout the instant pot the the burgle and if you get it even finer it'll be even more nicely spread and you can just kind of mix it up after I'm using this as a side dish for a dinner so I just plated it into a bowl for serving and this is one use you can make of fresh Molokia or frozen Molokia for you if you haven't had Molokia before it certainly has a distinctive taste almost a bit like okra definitely not something everyone loves but I enjoy it and if you want to make this a little bit more tasty a little bit more exciting you could add some lemon juice and olive oil just to jazz it up a little bit further thank you guys for watching hope this recipe was interesting feel free to continue to subscribe to this youtube channel for more videos