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In this video, I film dangerously with a smartphone, run out of footage, and further refine my new mic setup.

MULUKHIYAH — LEBANO-EGYPTIAN STYLE

INGREDIENTS
• 1lb pack of mulukhiyah leaves, pre-chopped, thawed
• 4 cups water
• 2 lamb shanks (or 1 lb lamb cubes, or any other meat & bones lying around)
• 2 chicken legs & thighs, skin removed
• 1 medium onion, finely chopped
• 1 bay leaf
• Ground pepper, to taste
• 2+ lemons
• 1 tablespoon Lebanese seven-spice mix

INGREDIENTS (TA'LEYA)
• Olive oil
• 4-6 garlic cloves, very finely chopped/crushed
• 1 teaspoon ground coriander seeds
• 1 teaspoon salt

PREPARATION (Serves 4-6)
1. In a large oven-safe pot, add the lamb shanks, bay leaf, pepper (about ten twists of the pepper grinder is a good start), and seven-spice mix. Cover, and simmer for 2 hours.
2. Add in the chicken legs & thighs, and cook for 1 hour.
3. Remove the meat from the pot, and set aside.
4. Squeeze one lemon onto the mulukhiyah leaves, then cut up the spent lemon and drop it in too. Add enough hot water to abundantly cover the leaves. Let soak for 20 minutes, then pour into a sieve. This step is to remove as much of the slime as possible.
5. Meanwhile: Debone the meat.
6. Put the meat and the mulukhiyah leaves into the pot, and cook for another 30 minutes.
7. Prepare the ta’leya: in a small bowl, mix the garlic, coriander seeds, and the salt in order to make a paste. Heat the olive oil in a pan and lightly fry the ta’leya until golden. If in doubt, cook less. Then, add to the pot. Time this step so as to coincide with the timer’s end from the previous step. Cook for another 10 minutes.
8. Serve on a bed of rice (about 1 cup of rice for 4-6 portions) along with the remaining lemons and/or wine vinegar so guests can add these condiments to their liking. Optionally, also serve with pieces of toasted pita bread.