Mloukhieh 
(Molokhia)

Mloukhieh or Molokhia, also known as jute leaves or Jew’s mellow.

The Arabic name of the dish, Mloukhieh or Molokhia is a derivative of the word "Mulukiya "which literally means ‘kingly’, "royalty" or “of the kings. 

Mloukhieh considered one of our favorite healthy soup/stew. It's considered a staple and signature dish on every Lebanese and Middle Eastern table.

The leaves and stems rich in iron, protein, calcium, thiamin, riboflavin, niacin, folate, dietary fiber and B-carotene. The plant has an antioxidant activity with a significant alpha-tocopherol equivalent Vitamin E”, also it say that cooked Mloukhieh smooth the blood flow and inhibits the formation of clots.

Mloukhieh have a distinct and unique flavor, it develops an okra-like viscosity when cooked but utterly delicious.

Every family and country has their own unique way of making it. If you search Mloukhieh or Molokhiah recipe you get so many different way of making it! However, the recipe that I use is fairly easy, general and very delicious.

You can buy Mloukhieh either, fresh (not so in North America), dried, canned, or frozen in most Mediterranean grocery market and sometime in Asian market.

  

Nothing beat though the aroma of freshly cut Mloukhieh! The smell will fill the whole house. I remember the excitement and still do when mom makes it. Now, my kids get the same excitement when asked what's for supper mom 😃? 

Mloukhieh is served with toasted pita chips, steamed rice, chicken and red wine vinegar with onion dressing.

Lebanese Mloukhieh 

6 to 8 serving

INGREDIENTS
One whole chicken or 1 kilo of chicken legs or breasts
1 large onion, preferably red, finely chopped
1 rosemary sprig
One cinnamon stick
3 bay leaves
Two 200 gr package frozen Mloukhieh, or two cans about 796 ml or 400 gr of dried Mloukhieh leaves
8 cloves of garlic minced

1/4 to 1/2 cup lemon juice or to taste
1/2 bunch fresh cilantro chopped, or 1 tbsp dried. If you don't like cilantro you can substitute with 1 tbsp ground coriander or skip it altogether

Salt to taste
Steamed long or short-grain rice, for serving

METHOD

• In a large, deep pot, put chicken, rosemary, cinnamon stick, bay leaves salt and add enough water to cover the chicken. Bring to boil.  Skim off the foam. Simmer over low heat until the chicken is cooked, about 45 minutes.

• Transfer the chicken to a platter and let cool slightly.

• Strain broth in another pot or heat proof bowl.

• Transfer Broth back to Pot

•  Add crushed garlic, coriander if used and lemon juice bring to boil.

• Reduce heat to low.

• Add chopped cilantro and Mloukhieh to the pot, simmer for 10 minutes but do not bring to boil or the Mloukhieh will sink to the bottom and get slimy.

• Debone the chicken and tear the meat with your fingers into pieces.

• Preheat oven to 275 degrees F. Place Pita bread and toast until golden

• Slightly crack into large chips

• In a bowl mix together the chopped onions and red wine vinegar

To Serve: 

       Mound crispy pita chips in the centre of bowl

Add rice

  

Mloukhieh

Chicken

 Drizzle with red wine vinegar and onion dressing

Sahtein! Bon Appetit!

Recipe tips and notes:

🍲 To prevent the Mloukhieh from becoming viscous or slimy it's important to add the lemon juice into the broth before adding the Mloukhieh.

🍲 Do not bring the Mloukhieh to boil just simmer for 10 min to avoid viscosity.

🍲 Adding the Cilantro with the Mloukhieh at the end will prevent it from becoming bitter.

🍲 If using dry Mloukhieh it's important to remove all the dried stems, wash thoroughly, drain well and squeeze excess water by hand.

🍲 For the frozen Mloukhieh wash well to remove viscosity, drain and squeeze excess water.

🍲 For the can Mloukhieh make sure to drain the water, wash by using fine colander and squeeze excess water.