This delicious Lebanese Molokhia with chicken recipe is a must-try! Made with flavorful ingredients such as garlic, perfectly seasoned with flavorful spices, and finished with some lemon juice, Mloukhieh is delicious and makes for the perfect comfort food!
I like trying out recipes from other countries and I can tell you that Molokhia was an instant hit from the first time I tried it! I always like to make a batch, which I then freeze for quick weeknight dinners but I can tell you it tastes so good, that you may not have any leftovers. Speaking of which, do you like trying out international recipes as I do? Then I suggest you certainly check out my collection of African dishes!
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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
Depending on where you live, you can buy dried or frozen mulukhiya in most Middle Eastern shops. Some African shops will also have it in stock, under the Nigerian name Ewedu.
The answer is yes. Molokhia is low-carb, keto-friendly and gluten-free. Cooked on it's own, a serving contains only 2 grams net carbs making it suitable for those on the keto diet. You can check out more on the nutritional information of mulukhiyah leaves here.
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📖 Recipe
Lebanese Molokhia Recipe
Video
Equipment
Ingredients
- 1 pound molokhia approximately 500 grams
- 1 whole chicken
- 10 cups water (or more, to boil the chicken)
- 2 onions large
- 3 tablespoon cilantro (coriander) - chopped fresh or frozen
- 1 bouillon cube
- 2 tablespoon butter or ghee alternatively, margarine OR vegetable oil
- 10 cloves garlic crushed or finely minced
- 1 teaspoon allspice
- 1 tablespoon salt - to boil the chicken
- ½ teaspoon salt - to season the molokhia (use more, if preferred)
- 4 cinnamon sticks
- 3 bay leaves
Instructions
PREPARE THE MOLOKHIA LEAVES
- For dry leaves, check through the molokhia and cut out long or hard stems. If using fresh leaves, simply separate the leaves from the stalks. Also, pick out any debris. Skip this step if using frozen leaves.
- If using dried molokhia, soak the molokhia in warm water. After 15 minutes, transfer the leaves to a colander then drain off the water and rinse. Repeat this process about four times, squeeze out any excess water, then set aside. Alternatively, pour hot water over dry molokhia leaves and allow them to soak for at least 5 minutes, rinse and repeat at least four times. Skip this process if using frozen molokhia. For fresh leaves, simply clean in a bowl or under tap water until the water runs clear.
MAKE THE BROTH
- To a deep saucepan or pot, add the chicken, onion, bay leaves, cinnamon sticks, and salt. Next, add at least 10 cups of water or just enough to cover the chicken. Allow this to cook under low heat for 30 minutes.1 whole chicken, 10 cups water, 1 tablespoon salt - to boil the chicken, 4 cinnamon sticks, 3 bay leaves, 2 onions
- Once the chicken is cooked, remove the pot from the heat, sieve the broth and set the chicken aside on a plate to slightly cool. Use your hands or a large fork to pull apart or shred the chicken meat to be used in making the molokhia (mloukhieh).
COOK THE MOLOKHIA
- 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. Add the cilantro and saute for one minute.2 tablespoon butter or ghee, 10 cloves garlic, 3 tablespoon cilantro (coriander) - chopped
- Next, stir in the previously cleaned molokhia leaves, salt, bouillon cube, the allspice and saute for about 2 minutes, or until well combined. Add 2-3 cups of the previously made broth. The broth should only slightly cover the leaves. Allow the molokhia with chicken to cook for 20 minutes, under medium heat.1 pound molokhia, 1 bouillon cube, 1 teaspoon allspice, ½ teaspoon salt - to season the molokhia
- Once cooked, stir in the lemon juice and allow everything to simmer for another 5 minutes. Serve with Lebanese rice, cauliflower rice as a low carb option, pita bread, or your preferred side dishes.
Notes
- Cut off any long or hard stems from the Jew's 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.
Melanie
This was super delicious and my kids loved it. That's a big win for us!! Thank you for sharing!
Kate Hahnel
I am so happy you enjoyed it!
Mama Maggie's Kitchen
Yum! Molokhia looks really delicious. I was not really familiar with this but thanks to this recipe..I'm craving right now!
Uma Srinivas
Love to see all my favorite spices like bay leaf and cinnamon sticks. Molokhia leaves sound good, will look into that next time when you go grocery shopping.
Linda
I'm so glad to learn something new and can't wait to try this molokhia recipe. Now I need to find molokhia.
Sharon
This dish is so delicious and full of flavor that you wouldn't think it was so easy to make.
HEATHER PERINE
This looks so tasty! I love lemon and garlic together so I know I'd love these flavors. Where can I find molokhia leaves? And If I can't find them is there a good substitute?
Kate Hahnel
You should be able to find the leaves in most middle-eastern stores. You can try using spinach but I personally haven't tested it out. If you do, please let me know how you find it.
Heidy
I love trying new cuisines, and this recipe, Lebanese Molokhia (Mloukhieh), is on my to-do or, shall I say, make list. I need a few ingredients, and this recipe is happening either tomorrow or the next day. Have an awesome week!!!
Kate Hahnel
Thanks, let me know how you like it!
veenaazmanov
My first attempt to making this delicious and unique dish. Very interesting and easy too. Bursting with all the spices and flavors.
Journa
This molokhia recipe sounds unique! I looks so flavorful and easy to make!
Loreto Nardelli
I love Lebanese foid. The freshness, spice and all out incredible flavor always has me craving it!😍❤ I have never had this dish, and now you have inspired me!
Thank you!❤
Kate Hahnel
I love Lebanese food too! One of the best cuisines out there!