Mloukhieh

Name: Mloukhieh
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Cuisine: Middle Eastern
Ingredients: 1 piece Molokhia (1 box Malukhieh (Jews Mallow leaves)); 1 piece Chicken (1 whole chicken (or 4 chicken breasts)); 12 cup Water (12 cups water); 1 piece Yellow Onion (1 onion (quartered)); ½ cup Olive Oil (½ cup olive oil); 15 cloves Garlic (15 cloves garlic (minced)); 2 tbsp Cumin Seeds (2 tablespoons crushed kamooni (or cumin)); 1 tbsp Coriander Seed (1 tablespoon coriander); 4 pieces Bouillon Cube (4 bouillon cubes); 1 tbsp Baharat (1 tablespoon 7 spices (or all spice)); 2 pieces Lemon (2 lemon (juice)); 0 pieces Table Salt (salt to taste); 1 bunch Cilantro (1 bunch cilantro (chopped))

Mloukhieh is a Middle Eastern stew made from jute leaves, chicken, and a fragrant broth of garlic, spices, and lemon, typically served over rice.

100 minMiddle Eastern

Servings4

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Steps

1Boil 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.
2In 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.
3In 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.
4Add 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!