Mloukhieh

Mloukhieh is a well-known traditional middle eastern recipe that originated from ancient Egypt and is loved by many today!

This Lebanese style Mloukhieh is made with leafy green vegetables used in Lebanese and Egyptian cuisine called Jews Mallow.

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Perfect Recipe for Cold Days

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What is Mloukhieh?

Usually purchased dried in a box or freshly picked, jute mallow leaves are cooked with chicken strips and then simmered in seasoned chicken broth. It is absolutely delicious over steamed rice, lemon, and crushed red peppers if you like it as spicy as I do!

Mlukhieh is spelled in different ways like Mulukhiyah, molokheyya, molokhia or mulukhiyyah (Arabic: ملوخية‎ mulūkhiyyah).

These jute leaves are considered to be a superfood rich in minerals, fiber, and vitamins. Vitamin c, vitamin E, calcium, iron, and magnesium are that enrich the jute allow leaves.

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Popular Middle Eastern Recipe

Since this warm Mloukhieh with chicken is popular in Middle Eastern countries, so there are different delicious versions.

Some like it soupy, others cook the whole leaves, and some grind the leaves so that they are not whole but blended.

It is enjoyed in Egyptian and Lebanese cuisines and is usually made with chicken or beef shanks. You can use dried or fresh leaves.

I personally love it this way and love it most with chicken; it’s not soupy, and I really enjoy topping it with finely chopped onions and lemon juice, and of course crushed red pepper!

A hearty traditional dish that is enjoyed with riz which means rice then garnished with your choice of lemon juice and paprika. I personally love chopped onions as well!

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How to Pick Mloukhieh Leaves?

The easiest way to pick up Mloukhieh Leaves is to open the box and place a large garbage bag on the table.

Do not flip the whole box onto the bag or anything. Tilt the box and begin picking the best leaves, and throw out any yellow leaves.

Take out long stems and or any dirt you come across. Throw out the crushed leaves on the bottom of the box.

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Expert Tips

Use your hand to squeeze the excess water from drained molokhia leaves before adding them over sautéed garlic and cilantro.

Make sure to remove the white foam that appears on the boiling water when you simmer the chicken.

It is good to make it with whole chicken to get all of the minerals and fat content in the bone marrow of the chicken. It infused lots of flavor into the stew.

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Frequently Asked Questions

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Recipe Variations

Frozen molokhia 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 to direct use!

Cinnamon stick: adding cinnamon sticks into the deep pot when boiling the chicken will give the broth an irresistible taste.

Bay leaf: Add about three bay leaves to the chicken broth when low simmering the chicken for extra flavorful chicken broth.

Cardamom pods: Add two cardamom pods to the boiling water before simmering the chicken.

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Delectable Lebanese Molokhia

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Ingredients You Need to Make Molokhia Recipe

Check the recipe card for quantities.

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Steps to Prep

First, in a deep pot, boil the whole chicken or chicken breast with halved onion

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Second, remove the chicken, place in a bowl until it has cooled to touch the shred the chicken

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Then, pick the best leaves and place them in a large bowl

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After that, remove thick stems or yellow leaves

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Next, remove any dirt you find as you pick the Jews mallow leaves

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Now, pour warm water over molokhia leaves and allow to soak them in enough water

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Then, drain the hot water and repeat the process about 3-4 times or until the leaves are clean

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Meanwhile, sauté garlic and cilantro on high heat

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Later on, add in the drained mloukhieh leaves on medium heat

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Last but not least, add the shredded chicken and the remaining ingredients

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Now, add in the lemony chicken broth, boil the simmer

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Finally, serve with warm Lebanese vermicelli rice and pita bread

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