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.
Perfect Recipe for Cold Days
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.
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!
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.
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.
Frequently Asked Questions
You can find the leafy greens Mloukhieh, also known as Jews Mallow at most middle eastern stores. You can also order them online here .
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!
A whole chicken will be best to use for this recipe but you can also use chicken breast or drumsticks as well.
Store mloukhia leftover airtight container for 3-4 days.
Reheat the Mloukhieh on the stovetop or in the microwave. Before you reheat this dish, it is recommended that to defrost it at room temperature for 10 minutes at least.
Absolutely, you can. Molokhia leftovers freeze well for about 1-2 months.
For sure, you can use beef shanks. You can cook them in the pressure cooker for 1 hour or stovetop for about 2 ½ hours on low heat.
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.
Delectable Lebanese Molokhia
Ingredients You Need to Make Molokhia Recipe
Water or broth
Spices: crushed Kamooni, 7 spices or all spice, ground coriander, and Bouillon cubes
Check the recipe card for quantities.
Steps to Prep
First, in a deep pot, boil the whole chicken or chicken breast with halved onion
Second, remove the chicken, place in a bowl until it has cooled to touch the shred the chicken
Then, pick the best leaves and place them in a large bowl
After that, remove thick stems or yellow leaves
Next, remove any dirt you find as you pick the Jews mallow leaves
Now, pour warm water over molokhia leaves and allow to soak them in enough water
Then, drain the hot water and repeat the process about 3-4 times or until the leaves are clean
Meanwhile, sauté garlic and cilantro on high heat
Later on, add in the drained mloukhieh leaves on medium heat
Last but not least, add the shredded chicken and the remaining ingredients
Now, add in the lemony chicken broth, boil the simmer
Finally, serve with warm Lebanese vermicelli rice and pita bread
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 halfway (about 12 cups of water). Allow to boil on low heat, covered for 40 minutes. Drain into a bowl to sift the chicken broth, then set the chicken aside to cool. Once cooled remove the chicken meat off the bones and break it 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, and half the amount of chopped cilantro and sauté 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, and 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!