Lebanese Mloukhieh

Mloukhieh (Jew’s Mallow with Chicken) is one of the most beloved traditional dishes in Lebanon, known for its rich flavor, nourishing ingredients, and deep cultural roots. This authentic Lebanese mloukhieh recipe combines tender shredded chicken simmered with jew’s mallow leaves in a savory, garlicky broth, then finished with fresh lemon juice for brightness.

What makes this homemade mloukhieh truly special is the signature ta’liya; it’s a fragrant sauté of garlic, olive oil, and cilantro that infuses the dish with its bold, unmistakable flavor. Combined with warm spices, chicken broth, and lemon, the mloukhieh develops a perfectly balanced taste that is both rich and refreshing. Whether you use frozen, dried leaves, this step-by-step recipe ensures the authentic taste of traditional Lebanese kitchens.

This Lebanese mloukhieh with chicken is perfect for family dinners, Sunday lunches, or special gatherings. Once you try this mloukhieh recipe, I’m sure it will become a staple in your home, especially when paired with vermicelli rice, lemon wedges, and classic toppings like chopped onion and crushed red pepper. If you are a fan of Lebanese cuisine, you will love trying Lebanese Chicken and Rice (Riz a Djej), Lebanese Chicken Shish Tawook Sheet Pan, and Lebanese Lentils and Rice Recipe (Mujadaret Roz).

Recipe Overview

Flavor Profile: Deeply savory, garlicky, and citrusy with tender shredded chicken, fragrant cilantro, and a bright lemon finish

Texture: Silky, slightly thick broth with soft, tender mloukhieh leaves and juicy shredded chicken

Method: Traditional stovetop simmering with a garlic-cilantro sauté that builds bold, authentic flavor

Skill Level: Intermediate (mainly due to thorough cleaning of the leaves, but simple cooking steps)

Occasion: Ideal for Sunday family lunches, special gatherings, Ramadan tables, or whenever you crave a comforting, traditional Lebanese meal

What is Mloukhieh?

Mloukhieh, also spelled molokhia, mulukhiyah, or mulukhiyyah, is a traditional Middle Eastern dish made from jute mallow leaves cooked in a seasoned broth, most commonly with chicken.

The leaves may be used fresh, dried, or frozen, and are simmered until tender, creating a rich, flavorful dish typically served over rice with lemon and optional spicy toppings.

Jew’s mallow leaves are considered a nutritional powerhouse, packed with fiber, vitamins C and E, iron, calcium, and magnesium. Their unique texture and ability to absorb flavor make them ideal for slow cooking, resulting in a deeply savory, satisfying meal. This combination of nutrition and comfort is one reason mloukhieh remains a staple in many homes.

A Popular Middle Eastern Classic

Mloukhieh is widely enjoyed across the Middle East and traces its origins back to ancient Egypt, where it has been prepared for centuries.

Today, it is especially popular in Lebanese and Egyptian cuisines, with each region offering its own variation. It’s usually made with chicken or beef shanks.

Some versions are more soup-like, while others, like the Lebanese style, feature whole leaves in a thick, savory broth. Lebanese mloukhieh is known for its bold garlic-cilantro flavor and comforting qualities.

Ingredients

• Mloukhieh jew’s mallow leaves
• Chicken, deboned and shredded
• Water
• Onion, quartered
• Olive oil
• Garlic cloves, minced
• Crushed kamooni, optional, but highly recommended
• Bouillon cubes, optional
• 7 spices
• Lemon juice
• Salt
• Cilantro, chopped

Garnish

• Red or yellow onion, finely diced
• Lemon juice
• Crushed red pepper or sliced jalapeño

How to Make Mloukhieh

Boil the whole chicken or chicken breasts in a large pot with the quartered onion and water. Fill the pot more than halfway with water (about 2.8 liters / 12 cups). Cover and simmer on low heat for 40 minutes.

Drain the broth into a bowl using a strainer. Set the chicken aside to cool. Once cooled, remove the chicken from the bones and shred. Set aside.

Optional hack: Place cooked chicken in a high-speed blender and pulse to shred quickly.

Pick through the mloukhieh leaves. Remove dirt, long stems, and yellow leaves. Discard very small crushed pieces.

Wash leaves well in a colander using warm water. Place in a large bowl, cover with warm water, and soak for 30 minutes. Drain. Repeat washing about 5 times until the water is clean.

Heat olive oil in the same pot. Add garlic and half of the cilantro. Sauté on high heat until fragrant.

Grab handfuls of washed mloukhieh leaves, squeeze out the water, add to the pot, and sauté for 5 minutes. Repeat until all leaves are added.

Add shredded chicken. Add chicken broth or enough water to cover the mloukhieh.

Add 7 spices, kamooni (if using), lemon juice, bouillon cubes, salt, and remaining cilantro. Mix well.

Cover and simmer for 20 minutes.

Serve over steamed Lebanese vermicelli rice. Top with cayenne or crushed red pepper, jalapeños, chopped cilantro, lemon juice, and chopped onion if desired.

Serving Suggestions

Mloukhieh with chicken is traditionally served warm and paired with simple sides that balance its rich, garlicky, and lemony flavors. These serving ideas will help you create a complete, authentic Middle Eastern meal.

The most classic way to enjoy mloukhieh is to serve it spooned generously over steamed basmati rice. The rice absorbs the flavorful broth, creating a comforting, satisfying base.

Adda squeeze of fresh lemon juice and a sprinkle of finely chopped onions to enhance the flavor and add brightness and crunch, which perfectly complements the savory stew.

You can also pair it with warm,soft pita bread. It’s perfect for scooping the mloukhieh and soaking up every drop of the delicious broth.

If you enjoy heat, add crushed red pepper, sliced jalapeños, or cayenne pepper to give the dish a bold, spicy kick.

How to Pick and Clean Molokhia Leaves

To select the best molokhia leaves, open the box and place a large bag or bowl in front of you. Gently tilt the box and pick the leaves by hand instead of dumping everything out at once.

Choose the whole, vibrant green leaves and discard any yellow, damaged, or crushed pieces.

As you sort, remove long stems, debris, and any dirt you find. Throw out the small crushed leaves and residue at the bottom of the box, as they can affect the texture and quality of your mloukhieh.

Variations and Substitutes

Mloukhieh leaves: You can use frozen instead of dried leaves. Just skip the part where you pick and wash the leaves since frozen leaves are ready for direct use.

Use different proteins: Substitute shredded chicken with small beef cubes or lamb for a richer, deeper flavor. You can also swap chicken breasts for thighs for juicier, more flavorful meat.

Aromatics: When boiling chicken, add 2 cinnamon sticks, 3 bay leaves, and 2 cardamom pods for an extra-flavorful broth.

Kamooni substitute: If you don’t have crushed kamooni (a traditional spice blend), you can use ground cumin with a pinch of caraway seeds.

Adjust the garlic: For a milder flavor, reduce the garlic or sauté it gently to avoid overpowering the stew.If you prefer a bolder flavor, add more garlic and cilantro for a stronger, more traditional Lebanese-style taste.

Lemon adjustments: If you prefer mloukhieh tangier, add extra lemon juice at the end. For a milder version, start with one lemon and adjust to taste before serving.

Storage Tips

Refrigerator: Store leftover mloukhieh in an airtight container in the fridge for up to 4 days. The flavor actually improves the next day.

Freezer: Mloukhieh freezes very well. Let it cool completely, then freeze in portion-sized containers for up to 3 months.

Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to loosen the texture. Avoid boiling vigorously.

Frequently Asked Questions