Mloukhieh is a well known traditional middle eastern recipe that originated from ancient Egypt is loved by many today!
This Lebanese style Mloukhieh is made with leafy greens used in Lebanese and Egyptian cuisine called Jews Mallow.
What is Mloukhieh?
Usually purchased dried in a box or freshly picked, jews mallow leaves are cooked with chicken strips then simmered in seasoned chicken broth comes is absolutely delicious over steamed rice, lemon and crushed red peppers if you like it spicy like I do!
Mlukhieh is spelled in different ways like Mulukhiyah, molokheyya, molokhia or mulukhiyyah (Arabic: ملوخية mulūkhiyyah).
It is enjoyed in Lebanese and Egyptian cuisines and usually made with chicken or beef shanks. You can use dried or fresh Mloukhieh.
A hearty dish that is enjoyed with roz which means rice then garnished with your choice of lemon juice, paprika and I personally love chopped onions as well!
There are different ways to make this flavorful Mloukhieh with chicken. Some like it soupy, some grind the leaves so that they are not whole but blended.
I personally love it this way and love it most with chicken, not soupy and I really enjoy topping it with finely chopped onions and lemon juice and ofcourse crushed red pepper!
Ingredients you need to make Mlokhia / Molokhia recipe
You can find the leafy green Mloukhieh, also knows as Jews Mallow at most middle eastern stores. You can also order them online here
Mloukhieh Jews Mallow leaves
whole chicken or chicken breasts
water or broth
crushed kamooni or cumin
7 spices or all spice
salt to taste
Chicken: Whole chicken will be best to use for this recipe but I at times use chicken breast and I have tried drum sticks as well but I don’t prefer it.
The reason why it is good to make it with whole chicken is to get all of the minerals, fat content in the bone marrow of the chicken. It infused lots of flavor in the stew.
Mloukhieh Leaves (Molokhia Leaves): My tip to picking the leaves the easiest way! 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.
Kamooni Spices: Kamooni spices are not the easiest to find but I have you covered!
You can find there here at this online store back in my hometown Dearborn, Michigan. You can choose to use cumin but this is the BEST spice to use!
Frequently Asked Questions
A: Yes you can absolutely use chicken breast instead of a whole chicken
A: Yes you can use frozen. Just skip the part where you pick and wash the leaves. Frozen are ready to use!
A: Yes you can use beef shanks. You can cook them in the pressure cooker for 1 hour or stove top for about 2 ½ hours on low heat.
A: The common name also known as Jute leaf which is considered to be a superfood rich in vitamins.
Recipes you may want to try
- Perfect White Vermicelli Rice
- Osmaliyi Dessert
- Air Fried Spicy Potato Cilantro – Batat Hara
- Braised Green Beans- Loubieh Bzeit
- Kunafa with Clotted Cream (Ashta) and Cheese
- Beef Shawarma Egg Rolls
- Simple Syrup (Ater)
- Tuna Salad
- Rose Water Bread Pudding
- Lebanese Tabouli
- Creamy Chickpea Curry Stew
- 1 box Malukhieh Jews Mallow leaves
- 1 whole chicken or 4 chicken breasts
- 12 cups water
- 1 onion quartered
- ½ cup olive oil
- 15 cloves garlic minced
- 2 tablespoons crushed kamooni or cumin
- 1 tablespoon coriander
- 4 bouillon cubes
- 1 tablespoon 7 spices or all spice
- 2 lemon juice
- salt to taste
- 1 bunch cilantro chopped
- Boil a whole chicken in a large pot (add in a quartered onion for aroma), filling the water more than half way (about 12 cups). Allow to boil on low heat, covered for 40 minutes. Drain into a bowl to sift the chicken broth, then set chicken aside to cool. Once cooled remove the chicken meat off the bones and break apart. Set aside.
- In the meantime, pick out the leaves from any dirt and place them in a large bowl, throwing out long stems and yellow leaves. Throw away the remaining little crushed leaves. Wash the leaves in a colander very well using warm water. Place back in the large bowl, add warm water and allow to sit for ½ hour then drain using a colander. Repeat washing about 5 times.
- In the same large pot you boiled the chicken in, add olive oil, minced garlic, half the amount of chopped cilantro and saute’ on high heat for about a minute. Add in the washed Mloukhieh leaves and continue to sauté for another 5 minutes.
- Add in the chicken, the chicken broth to cover the Mloukhieh, coriander, seven spices, Kamooni OR cumin, lemon, bouillon cubes and mix. Add in the remaining fresh minced cilantro. Cover and set on simmer for 20 minutes. Enjoy over steamed white rice topped with cayenne pepper, chopped cilantro and more lemon juice!