molokhia

This is an authentic Lebanese recipe for how to make Molokhia - which is a jews mallow (jute leaves) hearty healthy stew served over rice!

Molokhia (Mloukhieh)

chicken breast

onion

bay leaves

cinnamon

salt

water

onions

olive oil (divided)

cilantro

garlic

7 Spice

coriander

black pepper

lemon (juiced)

lemon (sliced)

Bring 8 cups of water to boil, add the chicken along with the bay leaves, salt and onion. Cook for 20 minutes until chicken is tender and no longer pink. Remove chicken and set aside. Sift the chicken broth and set aside.

Preheat the oven to 400°F, place the onions on a baking sheet and drizzle 2 tablespoons of the olive oil on top of the onions. Roast in the oven until browned, about 30 minutes.

Pick through molokhia to remove any stems or debris. Soak for 15 minutes and rinse a few times. Squeeze out any liquid and set aside.

Heat the remaining 2 tablespoons olive oil in the pot used to make the chicken broth. Add the cilantro and garlic and cook until fragrant, about one minute.

Add the molokhia to the mixture along with the 7 Spice, coriander, salt and pepper, and saute until the molokhia softens and becomes fragrant, about 5 minutes. Pour the chicken broth on top of the molokhia and cook on medium heat covered for 30 minutes.

Lower the heat to simmer, add the roasted onions, shredded chicken, lemon juice and lemon slices, and simmer for 20 minutes.

Serve warm over Lebanese rice, if desired.

Mulukhiya ملوخية, also known in English as "Jew’s Mallow", A green leafy vegetable a classic middle eastern dish very popular across the Arab world. Originating in Egypt thousands of years ago , during the era of Pharaohs. Pharaohs would eat Mulukhiya for its great health benefits. This recipe is featured on The Markaz Review

Mulukhiyah Classic Middle Eastern Dish Popular Across Arabia

chicken

cardamom pods

water (about 1.5 liters)

Mulukhiyah leaves (about 6 cups freshly cut

olive oil

allspice

lemon juice

Place chicken in a large pot, add onion wedges and cardamom pods. Add enough room temperature water to just cover everything.

Bring to a boil over medium heat, then reduce to a simmer.

Skim off the foam that accumulates on top and discard. You may need to do this several times during the cooking process. Simmer for up to an hour.

Once the stock is ready and the chicken is cooked. Take the chicken out and set aside until it has cooled enough to handle.  Use your hands to debone and cut the chicken into pieces. Set aside cut chicken, place back over the stock. Onions and cardamom pods can be tossed at this point.

How to prepare chicken broth:

Add mulukhiyah over stock and chicken, stir everything well together. Once it starts boiling turn it to medium-low let simmer. To prevent fresh mulukhiyah from turning slimy, add one tomato chopped in half (tomato only if using fresh mulukhiyah, toss before serving).

Let the mix simmer about half an hour, add salt and allspice.

While mulukhiyah is simmering, place olive oil and gee in a skillet.  Add crushed garlic, and sauté for a couple of minutes until garlic just turns light golden brown. Add this mixture to the mulukhiyah stew, and stir thoroughly. Taste for seasoning and adjust to liking.

If you like the mulukhiyah soupier, you can add a little more broth. Serve with rice and lots of lemon juice on the side. Some like to add chopped onions dipped in vinegar in lieu of fresh lemon juice. Mulukhiyeh often pairs well with radishes and green peppers on the side.

If you have frozen mulukhiyah you can follow step 1 and it doesn't need to be defrosted.

For the mulukhiyah:

Tastes so good, just like my mom makes it.
Great! If feeling home sick.

The perfect recipe, very detailed. Thank you.

I would like to make this recipe but I only have dried leaves. Wondering how to make it.  Thanks!

Decided to make this for dinner on a whim and honestly this is amazing. I am not usually into cooked leafy greens but this recipe has a unique garlicky grassy flavor that makes me want to go back for seconds.

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