Show down Colab with Fatimah Which Molokhiya is better, Lebanese or Egyptian #showdown #collab

The ultimate Molokhia Showdown is ON! 🇪🇬 vs 🇱🇧
Who’s stirring up the best Molokhia — Egyptian or Lebanese?
Let’s settle this the only way that matters: VOTES + VIBES.
👇 Drop your pick in the comments:
Egypt 🇪🇬 or Lebanon 🇱🇧
Curious to know who else makes Molokhia and where are you from ?

#EGYPT #LEBANON #MOLOKHIYA #COMPETITION #SHOWDOWN

Here’s the big question. Who does it better? Lebanese or Egyptian? I’m Lebanese, so I’ll be making the Lebanese one. I’m Egyptian, so you already know I’ll be making Egyptian. Wait, I thought you were half Lebanese, half Syrian. All right, you got me there. I am Lebanese Syrian, but I have been married to an Egyptian for 16 years, and I honestly think that counts for something for tea. Look, if you say so, but let’s just get started and show everyone how we cook. You will start with making a chicken broth. We also make a chicken broth for the Lebanese and la. But I pan fry my chicken pieces first and then add the aromatics and then the water and let it boil till it’s cooked. Reserve this liquid and do not get rid of it. Same for me. We need our liquid, too. Now, we got some oil, paprika, cumin, and black pepper. And we’re going to give this a swirl. Now that our chicken is done, we’re going to mix this oil and spice mix. And we’re going to get brushing on. on top and it’s straight into the grill to crisp up that skin. Well, the Lebanese one, we just shred it and then we add it to the start on the no process. We’re going to go in with half an onion, finely chopped, half a teaspoon of cumin, a half teaspoon of coriander powder. Well, this is why the Lebanese version is better because we use fresh coriander and plenty of it and garlic. We’re also going to season with a bit of salt. Going to bruise these onions. I also add raw onion to the pot, but I also roast one whole onion in the oven until it’s smoky and then chop it up. Now that the onions are bruised, we’re going to add one tomato that’s been blitzed in my bullet. Blitzing, smitzing. I’m just going to use a lot of ghee here. Then fry the garlic, coriander, the fresh onion, and then add the muka. Once it begins to sizzle, grab your warm chicken broth, add it. We’re going to do two ladles only and then once we make our we will adjust with the broth if more is needed. Cooked it slow with extra ghee as I went, chicken stock as I went, um the roasted onion on top for that flavor. While you’re waiting for your tomatoes to reduce, start cooking off that garlic and coriander that we reserved on the side. Now that it’s reduced and come together, add your frozen mulia. And after my li has been cooking for about 2 hours, I add the shredded chicken and some extra ghee and cook it more. This is where the hard work begins. Stay stirring until the whole thing’s defrosted in there. We’re going straight on top with the garlic and coriander. Let’s stir that in. Consistency shouldn’t be too thick or too thin. Well, the Lebanese one is just ready to be served. I made a vinegar chili shellot dressing. There’s no doubt about it. The Lebanese is going to be the winner. How about we just take a vote and see who makes it better and let the people voice their opinion. The Egyptian wage or is it the Lebanese way? Which would you choose?