Molokhia with Rabbit

Step 1

Season the 2 lb rabbit pieces with salt and pepper. Heat 2 tbsp olive oil in a large pot over medium-high and brown the rabbit on all sides until golden, about 8 minutes. Remove and set aside.

Step 2

In the same pot, add 1 sliced onion and cook over medium until soft and translucent, about 5 minutes. Stir in 3 tbsp tomato paste and 4 minced garlic cloves, cooking until fragrant, about 1 minute.

Step 3

Return the rabbit to the pot and add 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until the rabbit is tender, about 30 minutes.

Step 4

Stir in the 1 lb molokhia leaves and cook until wilted and the stew thickens slightly, about 5 minutes. Season with salt and pepper to taste.

Step 5

In a small skillet, heat the remaining 1 tbsp olive oil over medium and toast the 0.5 cup peanuts until golden and fragrant, about 3 minutes.

Step 6

Serve the stew hot, topped with the toasted peanuts and 0.25 cup fresh mint leaves.

Step 7

Optional: add a pinch of ground coriander or cumin with the garlic for extra warmth.