Vegetarian Mloukhiye
Delight in the rich, earthy flavors of **Vegetarian Mloukhiye**, a wholesome Middle Eastern dish that transforms the vibrant taste of jute leaves into a hearty, plant-based masterpiece. This comforting recipe features tender jute leaves simmered in a fragrant vegetable broth with savory chickpeas, garlic, onion, and warm spices like cumin and coriander. Served over fluffy, buttery long-grain rice, this dish offers a harmonious balance of textures and flavors, elevated with a refreshing squeeze of fresh lemon juice. Perfect for weeknight dinners, this recipe is not only nutrient-packed and vegan-friendly but also an exciting way to explore the bold, authentic tastes of traditional Mloukhiye with a modern vegetarian twist. Whether you're new to this cherished dish or a seasoned fan, Vegetarian Mloukhiye is sure to impress your taste buds and nourish your soul!
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Recipe Information
Ingredients
- 500 g mloukhiye (jute leaves), fresh or frozen
- 2 tbsp olive oil
- 1 medium white onion, finely chopped
- 4 garlic cloves, minced
- 1 liter vegetable broth
- 400 g canned chickpeas, drained and rinsed
- 1 tsp ground coriander
- 1 tsp ground cumin
- 0.5 tsp ground black pepper
- 1 tsp salt
- 1 fresh lemon, juiced
- 2 cups long-grain rice
- 4 cups water
- 2 tbsp butter or vegan butter alternative
Instructions
Rinse the jute leaves if fresh and roughly chop them. If using frozen leaves, thaw and drain excess water.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and stir for another minute until fragrant.
Pour in the vegetable broth and bring it to a gentle boil.
Add the chopped jute leaves and chickpeas into the broth.
Stir in ground coriander, cumin, black pepper, and salt. Let it simmer uncovered for 25-30 minutes until the leaves are tender.
Meanwhile, prepare the rice by washing it thoroughly under cold water until the water runs clear.
In a medium pot, bring 4 cups of water to a boil. Add rice and a pinch of salt.
Lower the heat to a simmer, cover, and cook for 15-18 minutes until the rice is cooked through.
Once the rice is done, stir in butter or a vegan alternative and fluff with a fork.
Once the Mloukhiye is cooked, adjust the seasoning with more salt or lemon juice if needed.
Serve the Mloukhiye over a bed of rice and garnish with lemon wedges if desired.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5354 mg | 233% | |
| Total Carbohydrate | 297.6 g | 108% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 31.7 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1496 mg | 115% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4315 mg | 92% | |
*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.
