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Egyptian Rabbit (Boiled, Kabab Halla, or Tomato Stew)

servings: 5 · 1 h 15 min · Collection: archive · Licence: CC BY 4.0

Rabbit broth is historically celebrated as the finest companion for authentic Egyptian Molokhia. Dr. Fatma documents three traditional variations: clear broth boiling, caramelized onion braising, and rich tomato reduction.

Document (JSON) Original page on fifi.cooking

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Ingredients

  • Cleaned fresh rabbit pieces1 to 2 rabbits, jointed and cleaned
  • Minced or sliced yellow onions1-2 large onions
  • Strained fresh tomato juice1 cup strained tomato juice
  • Minced fresh garlic3-4 minced cloves
  • Egyptian baladi ghee or oil2 tablespoons
  • Vinegar, cardamom & spices1 tbsp vinegar, sea salt, black pepper, cardamom

Allergens (inferred from ingredient names): milk

Nutrition per serving (modelled estimate, not measured): kcal 290, protein 34, fat 14, carbs 6, fiber 1, sugar 3

Original steps

  1. Thoroughly rinse rabbit pieces in cold water with vinegar and lemon. Drain and pat dry completely.
  2. Method 1 (Boiling for Molokhia): Sauté onions with cardamom in ghee, sear rabbit pieces lightly, then add boiling water and simmer gently for clear broth.
  3. Method 2 (Kabab Halla style): Sauté rabbit with generous caramelized onions and garlic over low heat, adding warm water in small increments until tender.
  4. Method 3 (Tomato Stew - Bil Dam'a): Sauté garlic in ghee, pour strained tomato juice, simmer until reduced, then add cooked rabbit to absorb the tangy sauce.

This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.

Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking