Prepare the Base:

• If using bread, soak the crumbs in water, then drain and press to remove any excess moisture.

• If using zucchini, mix it with ½ tsp salt, let it rest for 20 minutes, then squeeze out as much liquid as you can.

Make the Meatballs:

• In a large bowl, combine the prepared bread or zucchini with chicken, garlic, spices, herbs, lemon zest, ¾ tsp salt, and black pepper.

• Lightly oil your hands and shape the mixture into about 30 small meatballs (around 1 oz/25g each).

Cook the Meatballs:

• Heat 1 tbsp of oil in a nonstick skillet over high heat.

• Sear half the meatballs for 2–3 minutes, turning to brown them evenly. Transfer to a plate and repeat with the remaining batch.

Prepare the Molokhieh:

• In the same pan, add garlic, lemon rind, and chicken stock. Bring to a boil.

• Add molokhieh (or spinach + okra), cinnamon, 2 tsp salt, and black pepper. Reduce heat, cover, and cook for 20 minutes.

Combine and Simmer:

• Add meatballs, parsley, and ½ cup cilantro. Cook, covered, for 10 minutes until meatballs are cooked through. Stir in lemon juice.

Make the Chile Adha:

• In a small pan, heat olive oil over medium-high. Add the garlic and sauté for about 3 minutes until it turns golden and fragrant.

• Stir in chili flakes and chopped cilantro. Remove from heat.

Assemble and Serve:

• Divide the stew into bowls, top with the chile adha, and garnish with extra cilantro. Serve with lemon wedges.