Dairy-Free Mloukhiye
Experience the rich and comforting flavors of Dairy-Free Mloukhiye, a twist on the traditional Middle Eastern dish that's both wholesome and allergen-friendly. Made with tender jute leaves simmered in a flavorful blend of garlic, coriander, and vegetable or chicken stock, this recipe is perfect for those seeking a dairy-free option without compromising on taste. Brightened with fresh lemon juice and paired with fluffy short-grain rice, this dish offers a vibrant balance of tangy and savory. Customizable with optional chicken for meat lovers or left vegetarian, Dairy-Free Mloukhiye makes an ideal hearty meal that caters to various dietary preferences. Ready in about an hour, this recipe is your answer for a quick yet nourishing dinner packed with authentic flavors! Keywords: Dairy-Free Mloukhiye recipe, jute leaves recipe, Middle Eastern comfort food, dairy-free dinner ideas, vegetarian mloukhiye.
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Recipe Information
Ingredients
- 500 grams Frozen mloukhiye (jute leaves)
- 4 tablespoons Olive oil
- 1 large Onion, finely chopped
- 6 cloves Garlic cloves, minced
- 1 tablespoon Ground coriander
- 1 liter Chicken or vegetable stock
- 1 large Lemon, juiced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Short-grain rice
- 4 cups Water
- 300 grams Chicken breast, cubed (optional for non-vegetarians)
Instructions
Begin by preparing the rice. Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, add 2 cups of rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked through and fluffy. Set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat. If using chicken, add the cubed chicken breast and sauté until it's golden brown and cooked through, about 5-7 minutes. Remove from the pot and set aside. This step can be skipped for a vegetarian version.
In the same pot, add the remaining 2 tablespoons of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ground coriander, cooking for an additional 1-2 minutes until fragrant.
Add the frozen mloukhiye to the pot. Stir well and sauté for 5-7 minutes until the mloukhiye is thawed and mixed well with the spices.
Pour in the chicken or vegetable stock, bring the mixture to a simmer over medium-high heat.
Reduce the heat to low, cover, and let it simmer for about 15-20 minutes. Stir occasionally.
Once the mloukhiye is tender, add the lemon juice, salt, and black pepper. Stir well to combine.
If you cooked chicken earlier, add it back into the pot and heat through for a couple of minutes.
Serve the mloukhiye hot, over or alongside the cooked rice.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 6006 mg | 261% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 17.0 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1062 mg | 82% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3296 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
