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Lebanese Molokhia

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 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 368kcal


  • saucepan or pot - to make the chicken broth and to cook the molokhia in.
  • cooking spoon
  • a fork and a plate or bowl - to shred the chicken in


  • 1 pound molokhia approximately 500 grams
  • 1 whole chicken
  • 2 onions large
  • 3 tablespoon cilantro (coriander) - chopped fresh or frozen
  • 1 cube bullion
  • 2 tablespoon butter or ghee alternatively, margarine OR vegetable oil
  • 10 cloves garlic crushed or finely minced
  • 1 teaspoon allspice
  • 1 tablespoon salt
  • 4 cinnamon sticks
  • 3 bay 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 to soak for at least 5 minutes. Again, 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, add the chicken, onion, bay leaves, cinnamon sticks and salt. Then add at least 10 cups of water or just enough to cover the chicken. Allow cooking under low heat for 30 minutes.
  • 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.
    fry garlic and cilantro
  • Next, stir in the previously cleaned or frozen leaves, salt, bullion cubes, the spices and saute for about 2 minutes, or until well combined. Add 2-3 cups of broth. The broth should only slightly cover the leaves. Allow the molokhia with chicken to cook for 20 minutes, under medium heat.
  • Finally, stir in the lemon juice. Allow it to simmer for another 5 minutes then serve with Lebanese rice, cauliflower rice as a low carb option, or your preferred side dish.



  • 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 are no hidden debris.
  • Use ¼ teaspoon of baking soda to keep your molokhia green, as this helps preserve the color. This comes in especially handy when making batches.
  • If using fresh or dried leaves, take extra care to wash the leaves properly until the water runs clear.
  • Use a pestle and mortar to crush your garlic, for a finer mince.
  • Stir in the chicken at the last point when adding the lemon juice, if you prefer your chicken pieces chunkier.


Calories: 368kcal | Carbohydrates: 9g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1457mg | Potassium: 332mg | Fiber: 4g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 2mg