Lebanese Molokhia Recipe

what is Molokhia

Molokhia simply refers to jews mallow or jute leaves in English. Depending on where you are, it also has other names such as mloukhieh, Ewedu (Nigeria) or Mrenda (Kenya). It is a leafy green vegetable with numerous health benefits, whose leaves resemble narrow mint leaves. It is particularly popular as a dish in the Middle-East, Africa, and the Arab world in general.

When it comes to taste, mulukhiya has a similar taste to spinach, but slightly bitter and more mucilaginous. But don't worry much about this, you will hardly notice, once it has been cooked.

ingredients

You are going to use the following ingredients to make mloukhieh. This is a summary, the full ingredient list with measurements has been provided at the bottom of this page.

• chicken - the Lebanese way of making this dish uses chicken as the protein source. Feel free to use any chicken pieces that you like, but I personally prefer to use chicken pieces with bones such as chicken thighs, as this helps with the broth, which we will use to cook the jute mallow leaves in. Also, feel free to use other types of meat such as beef.
• molokhia (jute mallow) leaves - fresh, frozen or dry leaves will do just fine. Unlike the Egyptian recipe which uses blended or powdered leaves, you will need the leaves whole, to make Lebanese-style molokhia.
• ghee or butter (alternatively margarine) - adds some depth in taste to the molokhia, in comparison to regular cooking oil.
• seasoning - bouillon cube, allspice (make your own allspice by combining some ground cinnamon, cloves and nutmeg), cinnamon sticks, and salt.
• vegetables, herbs and other condiments - onions, garlic, fresh or frozen cilantro (coriander), bay leaves, and some fresh lemon juice.
• broth - to be made from the chicken (not pictured). Go ahead and use store-bought chicken broth if you want to skip this step.

how to cook Molokhia Lebanese style

Here is a step by step summary of how to make Lebanese molokhia with chicken. A short video showing how to prepare this dish has been provided in the recipe card below, for those who prefer a more visual way.

Prepare the molokhia leaves - If using dry leaves, cut off any hard or long stems. Soak the leaves using warm or hot water for at least 15minutes or 5 minutes respectively. Sieve and repeat this process at least four times, until the water runs clear and is no longer brown. This also helps to soften the leaves.Skip this step if using fresh or frozen leaves. If using fresh leaves, simply separate the leaves from the stems and clean the leaves in a bowl using tap water until the water runs clear. Frozen molokhia can simply be cooked directly without thawing.

Make the broth - to a deep saucepan, add the chicken, onion, bay leaves, cinnamon sticks, and salt. Add enough water to cover the chicken and allow it to cook under low heat.
Once the chicken is cooked, sieve the broth and set the chicken aside on a plate. Use your hands or a large fork to pull apart or shred the chicken.

Prepare the aromatics: add ghee, butter, or margarine to a separate pan and fry the garlic. You want to keep an eye on the garlic and only cook it for just about 1-2 minutes, or until fragrant. Stir in the cilantro and saute for one minute.

Next, stir in the molokhia leaves, salt, bouillon cube, allspice and saute for a few minutes. Add 2-3 cups of broth, and allow everything to cook under medium heat.
Once cooked, stir in the lemon juice, simmer for a few more minutes then serve.

calories in Molokhia

A serving of Lebanese molokhia with chicken has approximately 368 calories; 9g of carbohydrates, 28g of protein, 23g of fat, Cholesterol: 105 mg, Sodium: 1457 mg, Potassium: 332 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 191 IU, Vitamin C: 9 mg, Calcium: 76 mg, Iron: 2 mg. This will vary depending on, for example, the type of cooking oil (ghee, margarine, or butter) used and also, how much you use. Stock cubes, if used, also add to the calories.

variations

• Eliminate the chicken, butter, or ghee, and use margarine and vegetable stock for a vegetarian and vegan option.
• Make molokhia with beef by using beef instead of chicken.
• Fry some onion and stir into the sauce, just before serving.
• Stir in the chicken at the last point when adding the lemon juice, if you prefer your chicken pieces chunkier.

useful tips

Here are some useful tips when making Lebanese molokhia, or any jews mallow recipe, for that matter.

• Cut off any long or hard stems from the jews mallow leaves. I always like to have a quick check through mine, especially if using dried leaves, just to make sure there is no hidden debris.
• To save time, you can soak your dried molokhia leaves in advance, then freeze them for use later.
• Take extra care to wash the leaves properly; the dried leaves especially, are known to hide dust and dirt.

serving suggestions and how to store

Serving: serve mloukhieh with Lebanese vermicelli rice or cauliflower rice as a low-carb option. It also goes well with pita bread or some Salad Shirazi.

Storing: keep any leftover mloukhieh in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. To use, simply thaw overnight in the refrigerator then reheat in a pot or using the microwave until completely heated through.

frequently asked questions