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.

 LABAN EMMO

 (Yogurt with Meat)

                                  



"Laban Emmo" ( Mama's yogurt ) is a heart warming and comforting year around dish or soup that savored by everyone who grew up in Lebanon. 

Passing on the legacy of our traditional Lebanese cooking and recipes with the rest of the world, truly is an honor and a privilege! 

"Laban Emmo" can be served as a soup or as full meal if served with rice. 

A very light dish yet filling, full of nutrients and high on protein. 

Laban Emmo recipe, just the way mama makes it:
Serves 4

INGREDIENTS
300 g meat cubed (beef or lamb)
2 onions coarsely chopped
1 cup water
1 kg Yogurt
2 tbsp cornstarch or flour
1 egg (optional)
2 tbsp butter
1 tbsp vegetable oil
Pepper (a pinch)
Salt (a pinch or to taste)

Cinnamon (a pinch)

Dried mint (optional)



METHOD

• Place a deep saucepan or cooking pot on the stove
• Heat oil
• Add lamb cubes and spices. Fry for few minutes
• Add onions and sautee for few minutes
• Add water and bring the mixture to a boil. Skim off the foam
• Lower the heat, cover the pot and simmer for an 1 hour, till the meat and onions are tender. (If the meat is still hard and the water is reduced, add more water)
• In another large pot, pour yogurt, corn flour, salt and egg if used, whisk well
• Bring the contents to a boil, stirring continuously without stopping or the yogurt will crumble, when boil lower the heat. (At this time you can stop stirring)
• Add in the cooked meat and onions, along with the sauce to the yogurt mixture. Simmer for 10 minutes.
• Heat butter in another pan
• Pour over the yogurt
• Serve with or without rice.
• Sprinkle dried mint if used and enjoy!!

                               

Sahtein!! Bon Appetit!

                         

Recipe Notes and Tips:

🍲 Don't throw away your open or half-eaten tub of yogurt!!! Yogurt is one of the dairy product that can be eaten after its "expiry date." If it doesn't smell bad nor has a mold in it, you can still use it in cooking, in baking and in your favorite smoothie.

🍲 Old Yogurt works best in cooking, it give it a little tangy flavor and it goes well with meat. If the yogurt is fresh you can still use it by adding few drops of squeezed lemon juice!

🍲 We serve rice with nearly everything! We eat it on its own, with fresh yogurt and with any meals and stews.

🍲 The recipe that I use is simple and tasty. It is made with 4 simple ingredients:

Long or short grain rice, oil or butter, vermicelli cracked pasta, water and pinch of salt if used.

🍲 I like to use both oil and butter for extra flavor. This is optional, but topping the rice with toasted nuts such as pine nuts, almonds, cashews and chestnuts adds a nice nutty flavor and texture.

Lebanese Rice with Vermicelli

PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins

INGREDIENTS

2 cups medium or long -grain rice 3½ cups boiling water
1 cup broken vermicelli pasta
2½ tbsp oil or butter
Salt½cup toasted nuts, optional for garnish.

METHOD

• Rinse the rice well then place it in a bowl and cover with water. 
• Soak for 20 minutes. 
• Drain well. (you can skip the above steps altogether and move straight to the steps below)
• In a medium non-stick cooking pot, heat the oil, butter or both on medium-high. Add the cracked vermicelli pasta and stir continuously to toast evenly until golden brown, be careful not to burn it.
• Add the rice and stir to be well-coated with the oil. Season with salt.
• Now add 3½ cups of boiling water if soaked and about 4 cups if not. Bring to a boil, cover it, then reduce the heat to low.
• Cook for 15-20 minutes on low. Once fully cooked, turn the heat off cover the pot with towel and leave the rice undisturbed for about 15 minutes, then uncover and fluff with a fork.
• Transfer to a serving platter and top with the toasted nuts if used. 

Bon Appetit!