jews mallow

An authentic Lebanese dish made with dried or freshly picked jews mallow leaves  cooked with chicken strips then simmered in seasoned chicken broth is absolutely delicious over steamed rice, lemon and crushed red peppers if you like it spicey

Mloukhieh

box Malukhieh (Jews Mallow leaves)

chicken (or 4 chicken breasts)

water

onion (quartered)

olive oil

garlic (minced)

kamooni (or cumin)

coriander

bouillon cubes

7 spices (or all spice)

lemon (juice)

salt

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 1/2 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!

https://www.youtube.com/watch?v=jpClEjZhKs0

Mloukhieh with Chicken – 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.



DETAILED RECIPE  

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Mlukhieh- https://tastegreatfoodie.com/2020/12/10/mloukhieh-with-chicken/

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EASY MLUKHIEH WITH CHICKEN

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

onion

cardamom pods

water (about 1.5 liters)

Mulukhiyah leaves (about 6 cups freshly cut

garlic

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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