Lebanese Molokhia Recipe

Molokhia, also known as mloukhieh is cooked in garlic, spice and chicken in this flavorful and nutritious Lebanese recipe.

Course Dinner, Lunch

Cuisine Lebanese, middle eastern

Diet Gluten Free

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 368kcal

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.

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).

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.

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.