Mloukhiye
Dive into the comforting world of Mloukhiye, a traditional Middle Eastern dish brimming with rich flavors and hearty textures. This savory recipe features tender chicken simmered in a fragrant broth infused with sautéed garlic, coriander, and jute leaves (Mloukhiye), creating a velvety stew that’s perfect for pairing with buttery rice and golden vermicelli pasta. A squeeze of fresh lemon adds a refreshing tang, balancing the warm spices and enhancing its vibrant taste. Perfect for family gatherings or weeknight dinners, Mloukhiye is a timeless classic that showcases the beauty of wholesome ingredients and authentic cooking techniques. If you’re looking to savor a dish that is both nourishing and flavorful, Mloukhiye is sure to be your next favorite comfort food!
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Recipe Information
Ingredients
- 500 grams Mloukhiye (jute leaves)
- 1 kg Chicken (whole or cut into pieces)
- 2 medium Onions
- 5 large Garlic cloves
- 1 cup Coriander (fresh, chopped)
- 1.5 liters Chicken broth
- 1 large Lemon (juice)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Rice
- 2 tablespoons Butter
- 0.5 cup Vermicelli pasta
Instructions
Begin by washing the mloukhiye leaves thoroughly. If using fresh mloukhiye, remove any thick stems. If you have frozen mloukhiye, allow it to thaw.
In a large pot, add the chicken pieces along with one roughly chopped onion, salt, and black pepper. Pour in enough water to cover the chicken completely. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer and cook for about 30-40 minutes, or until the chicken is fully cooked. Remove the chicken from the broth and set aside to cool slightly. Reserve the broth.
In a separate large pan over medium heat, add 2 tablespoons of olive oil. Saute the second onion, finely chopped, until it becomes translucent.
Add half of the garlic (minced) and half of the chopped fresh coriander and cook until fragrant, about 2 minutes.
Stir in the mloukhiye leaves and saute for 5 minutes until they start to soften. Add the chicken broth (1.5 liters) to the pan and bring to a gentle simmer.
Shred the cooled chicken into bite-sized pieces and add it back into the mloukhiye pot. Let this simmer together for about 20 minutes.
In a small frying pan, heat 2 tablespoons of olive oil. Add the remaining minced garlic and coriander and fry until the garlic is golden. Stir this mixture into the mloukhiye pot.
Adjust seasoning with salt, black pepper, and lemon juice to taste. Let simmer for another 10 minutes.
While the mloukhiye is simmering, prepare the rice. In a pot, melt the butter over medium heat and add the vermicelli. Toast the vermicelli until golden brown, then add the rice and stir to coat with the butter.
Add 4 cups of water, a pinch of salt, and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and liquid is absorbed, about 15 minutes.
Serve the mloukhiye hot over the prepared rice, garnished with extra lemon slices if desired.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.6 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1262 mg | 27% | |
*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.
