Mloukhiyeh
A nutrient-rich stew made from minced jute leaves, served with chicken and rice.
Contains common allergens
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Instructions
- 1
Place the chicken pieces and whole onion in a large pot. Cover with water, add a pinch of salt and pepper, and boil for 45 minutes until the chicken is fully cooked.
- 2
Remove the chicken, strain the broth to remove impurities, and set aside 4 cups of the clear chicken broth. Shred the chicken meat and discard the skin/bones.
- 3
Return the 4 cups of clear broth to the pot and bring to a simmer. Drop in the frozen minced Mloukhiyeh block. Let it melt slowly into the broth over low heat (do not let it boil vigorously or it will separate).
- 4
In a small skillet, melt the ghee over medium heat. Add the minced garlic and ground coriander. Fry until the garlic is golden brown and deeply fragrant (the taqleya).
- 5
Immediately pour the sizzling garlic mixture into the simmering Mloukhiyeh. Stir in the chopped fresh coriander.
- 6
Serve the thick Mloukhiyeh soup over a bed of vermicelli rice, topped with the shredded chicken and a heavy squeeze of fresh lemon juice.
Plan it in Listahan
Add Mloukhiyeh to your week, check it against your household's allergens, and build the shopping list automatically.