Tuesday, March 13, 2007

Mlukhieh


Mlukhieh or Mloukhieh is a traditional meal served in most Lebanese, Syrian, Egyptian, Palestinian and Jordanian restaurants. It is usually cooked with chicken, meat, or Aranib (rabbits) specially in Egypt.

Ingredients - Mlukhieh:

2 kg mlukhieh with stems OR 1/2 kg mlukhieh leaves
1/2 kg of lamb shanks
1 small chicken
1 medium onion sliced
3 bulbs garlic - peeled (1/2 crushed, 1/2 whole)
1 large bunch fresh coriander chopped
1/4 cup ground coriander
3 fresh chillies chopped
3 tbs oil for cooking
1/2 tsp mixed spices
1/2 tsp black pepper
4 tbs lemon juice
6 cups water for boiling
salt

Preparation - Mlukhieh:

1 Place chicken and meat in deep pot and bring to boil. Remove scum when surfaces. Add the sliced onions, salt and mixed spices. Cover and simmer for 1 hr. Remove chicken and de-skin and bone retaining the stock. Now wash and dry the mlukieh leaves. Heat oil in a pan and add the garlic, chillies, black pepper, ground coriander and 1/2 the fresh coriander. Stir-fry for 5 mins then add the leaves. Continue frying for a further 5 mins. Now add the lamb shanks and 4 cups of the meat stock.

2 Bring to the boil and then simmer for 1/2 hr. Check the Mlukhieh are cooked and add more seasoning to taste, the rest of the coriander, the chicken and the lemon juice. Continue cooking on low heat for 5 mins. Serve with rice and extra lemon juice if desired.

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