Molokhia with Rabbit (Arnabet)

Rinse the rabbit pieces thoroughly under cold water. Pat dry with paper towels.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the rabbit pieces on all sides. This will add depth of flavor to the soup. Remove the rabbit from the pot and set aside.

Add the remaining 1 tablespoon of olive oil to the pot. Add half of the minced garlic (4-5 cloves) and cook until fragrant, about 1 minute. Be careful not to burn the garlic.

Add the dried molokhia leaves to the pot and stir constantly for 2-3 minutes, until they turn a slightly darker green and release their aroma.

Pour in the chicken broth and bring to a boil. Reduce heat to low, return the browned rabbit to the pot, and simmer for 1.5 - 2 hours, or until the rabbit is very tender and falling off the bone.

While the soup simmers, prepare the 'tasha'. In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the remaining minced garlic (4-5 cloves) and cook until golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic.

Add the chopped fresh coriander and red pepper flakes (if using) to the skillet and cook for another 30 seconds, until fragrant.

Pour the 'tasha' (garlic and coriander mixture) into the soup. Stir well to combine.

Season the soup with salt, pepper, and cumin to taste. Simmer for another 15 minutes to allow the flavors to meld.

Serve hot, traditionally with Egyptian rice or pita bread.