Recipe Courtesy of Dream_Eats

Mloukhieh Lebanese style (Jew Mellow) Mloukhieh, Jew Mallow, Egyptian Spinach (Corchonus Olitorius) are names given to this plant that is very popular throughout the Middle East.

It is said that the name Molokhia is derived from the Arabic word “Mulukia” meaning ‘Royal’ and is known to be one of the favorite foods of the Pharaohs in Ancient Egypt. Today, it is considered a traditional dish in several countries in the region, and is prepared is different ways depending on the country. My favorite, which is no surprise, is the Lebanese style. It is full of healthy nutrients.

Mloukhieh is used fresh, frozen, or dried, depending on the season. When bought fresh, we should remove and discard the stem and use the leaves for cooking after cleaning them thoroughly. Outside the region, you may find it frozen or dried at your local Middle Eastern market. The dish can be cooked with either chicken or meat, or even both at the same time. This recipe is the chicken only version.

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Molokhiya (Mloukhieh) with Chicken by Dream_Eats

Cuisine

Middle Eastern

Servings

servings

Ingredients

For the Chicken

• 1 plate of chicken breast
• garlic crushed
• 1 medium onion cut in half
• 1/2 teaspoon cinnamon
• pinch cumin
• 1 teaspoon salt

For the rest of the dish

• 1/3 cup Canola oil
• 1 large onion finely chopped
• 12 cloves garlic
• 1 teaspoon garlic crushed
• 2 bundles fresh coriander cliantro leaves
• 2 tablespoons dried coriander
• 8 bundles Molokhiyeh leaves picked & cleaned
• 10 cups chicken broth
• 1 tablespoon Pomegranate Molasses
• 1 lemon juiced
• 2 teaspoons salt

Cuisine Middle Eastern Servings servings Ingredients For the Chicken 1 plate of chicken breast garlic crushed 1 medium onion cut in half 1/2 teaspoon cinnamon pinch cumin 1 teaspoon salt For the rest of the dish 1/3 cup Canola oil 1 large onion finely chopped 12 cloves garlic 1 teaspoon garlic crushed 2 bundles fresh coriander cliantro leaves 2 tablespoons dried coriander 8 bundles Molokhiyeh leaves picked & cleaned 10 cups chicken broth 1 tablespoon Pomegranate Molasses 1 lemon juiced 2 teaspoons salt

Instructions

1. Cut the chicken into pieces and pan fry with a tablespoon of olive oil, crushed garlic, onion, cinnamon and cumin. Add your water and boil to make the broth
2. After picking your Molokhiyeh (making sure there are not stems) , wash it well by soaking it for 10 minutes. Rinse 3-4 times, squeeze out water very well
3. In a separate pan, add olive oil , crushed garlic, and onion and cook for a few minutes.
4. Add your Molokhiyeh and coriander, fry for a few minutes (make sure the molokhiyeh doesn’t over cook , as to not get a slimy consistency, so not more than 6-7 minutes)
5. Add the chicken broth , salt, garlic cloves, and pomegranate molasses, and boil for around 45 minute.
6. When serving , squeeze over some lemon juice, and serve with vermicelli rice on the side.

   

Recipe Notes

• Mloukhiyeh always tastes better the next day , ALWAYS. So if you have time to make it a day before. All you need to do is heat it and serve. Allowing it to sit in the fridge overnight really lets the flavors show when you eat it the next day.
• Our Vermicelli rice recipe 
• This dish is typically served with chopped onions soaked in vinegar
• Vegan Molokhiya Recipe 

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