Mulukhiyah Recipe

Mulukhiah comes either in leaves and we call it rough Mulukhiah Khishineh “خشنه”or comes as a soup and we call it soft Mulukhiah Na’ameh “ناعمة”, it is also cooked with chicken or beef.

We usually eat it with rice, or pita bread and is usually garnished with lemon.

Makes enough for 10 people | Total time required: 1hr 30 minutes | Recipe by Razan Masri

Mulukhiyah wara’ ma’a jaj – Mloukhieh leaves with chicken – ملوخية  ورق مع جاج

Ingredients

1 large chicken breast

4 cups of water

1 teaspoon of salt

1 bay leaf

1 bag of mulukhyah

1 large green onion (finely chopped) – optional: you can use red onion instead

1 teaspoon of finely shredded fresh ginger

1/4 cup of olive oil

10 small or medium coves of garlic (whole without crushing just peeled)

4 crushed coves of garlic

1 tablespoon of finely chopped fresh cilantro

for the garnish:

2 tablespoon of olive oil

2 tablespoon of finely chopped fresh cilantro

5 large coves of garlic crushed

Recipe for the rough leaves mulukhiah

 1. In a small sauce pan, add the chicken breast with the water, salt and bay leaf and leave to boil for 45 minutes.

2. Wash the mulukhyah leaves very well and leave over towel to dry.

3. Cut the leaves into medium pieces to make the rough leaves dish.

4. Mix the crushed garlic with the cilantro.

5. In a separate medium sauce pan, add the 1/4 cup of olive oil, chopped onion, ginger, coves of garlic, mixture of crushed garlic & cilantro and stir until they become a little yellowish.

6. Add a hand full mulukhieh leaves into the sauce pan and stir, then add another hand full and stir, keep doing this until all your mulukhiah leaves are in and mixed well with ingredients.

7. Once the mulukhiah leaves turn dark green, add 1cup 1/2 from the chicken broth.

8. With your hands, start shredding the chicken breast into large pieces on top of the mulukhieh sauce pan.

9. Leave for 20 minutes to boil.

10.Your mulukhiah is ready to serve.

11. For garnish; on a separate frying pan, add 2 tablespoon of olive oil, crushed garlic and 2 tablespoon of cilantro, and cook together for 3 minutes until golden.

12. add your mulukhiah in your serving dish and add the mixture of garlic and cilantro on top for garnish.

- Lemon is always served on the side for people to add to taste over their dish.

- Optional: add roasted pine nuts to your serving dish.

Mulukhiyah na’meh ma’a jaj – Mloukhieh soup with chicken – ملوخية  ناعمه مع جاج

Ingredients

1 large chicken breast

4 cups of water

1 teaspoon of salt

1 bay leaf

1 bag of mulukhyah

1 tablespoon of sunflower oil

2 tablespoon of olive oil

t teaspoon of soft dry cilantro

6 large coves of garlic crushed

Recipe for the mulukhiah soup

1. in a small sauce pan, add the chicken breast with the water, salt and bay leaf and leave to boil for 45minutes.

2. wash the mulukhyah leaves very well and leave over towel to dry.

3. using a herb mincer, mince the mulukhiah leaves to very finely chopped mulukhiah.

4. in a separate medium sauce pan, add 3 cups of boiled chicken broth.

5. add all the minced mulukhiah into the chicken broth and stir.

6. once the mulukhiah is melting with the broth which takes about few minutes, start shredding the chicken breast with your hands into large pieces on top of the mulukhieh sauce pan.

7. leave for 5 minutes to boil.

8. on a separate frying pan, add oil, crushed garlic and dry cilantro, and cook together for 3 minutes until golden.

9. add this mixture on top of the mulukhiah and stir for a quick boil.

your mulukhiah soup is ready to serve.

- Mulukhiah is never eaten as a soup, we usually always add rice or we eat it with pita bread.

Nutrition

Rich in betacarotene, iron, potassium, calcium, Vitamin C, it also has over 32 vitamins and minerals and is very good for blood circulation.