• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

 logo

  • Recipes
    • Breakfast
    • Sides
    • Soup
    • Main Meals
    • Healthy
    • Dessert
    • Drinks
  • Eating Out
  • About Me
    • Privacy Policy
  • Resources
    • Must Have Kitchen Tools
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Mulukhiyah

Aug 25, 2020 · Leave a Comment

Jump to Recipe
complete molokhia stew with rice and pickled onions on the side

Mulukhiyah is a classic Middle Eastern dish, a delicious soupy vegetable dish made with Jew’s Mallow, a distinctive tasting leafy green. It’s cooked with chicken broth, and is utterly comforting.

What is mulukhiyah?

Mulukhiyah, also known as mulukhiya, mulukhia, or molokhia, or in Arabic ملوخية is a hallmark of Middle Eastern cuisine.

Mulukihiyah translates to Jew’s Mallow, and is a leafy green vegetable, that turns into an almost gelatinous (some would say a little slimy) stew when cooked

Every region does it a little differently, with the Egyptian version usually having tomato in it. This is more of a Palestinian/Lebanese take.

Even within a certain country, every household has its own version of Mulukhiyah. My mom does a beautiful take with whole roasted chicken on the side. This is how my kids like it, not too thick and not too watery. They like the chicken shredded, and served with plenty of lemon juice.

complete molokhia stew with rice and pickled onions on the side

How do you prepare mulukhiyah?

It is traditionally prepared by simmering in a stock briefly. We don’t boil for too long, so that it doesn’t become excessively slimy.

What type of stock to use?

complete chicken stock in pot and ingredients for mulukhiyah

The most commonly used is homemade chicken stock. Some people prepare it with meat, and meat stock. You can also in a pinch use store bought chicken stock, or bouillon cubes dissolved in water.

To make this vegetarian, sub vegetable stock or vegetable bouillon cubes.

The advantage of using homemade chicken stock is that you can use the same chicken you cooked in the stock in the dish itself. If using storebought stock, you could always get rotisserie chicken and shred it in the mulukhiya.

Ingredients in Mulukhiyah:

ingredient flatlay for making mulukhia

The ingredients can be summed up into two parts:

Chicken stock ingredients:

I use a whole chicken cut into pieces, a mix of whole aromatics and spices, spice powders, and fresh vegetables. It usually looks like this:

Whole spices: Cloves, cardamom pods, cinnamon stick, bay leaves.

Spice powder: salt, pepper, seven spices or mixed spices,

Whole vegetables: Onions are essential, everything else is pretty much optional. I throw in whatever I have! Usually, carrots, fennel or parsnips, a bunch of fresh herbs like coriander.

The good thing is you don’t need to dice anything too finely, just roughly chop it all. The veggies will be discarded anyway so we are just using them for flavor.

You can find a complete post on homemade chicken broth here: I usually make a big batch and store it in the freezer, which comes in such handy. i usually have small bags of shredded chicken in the freezer that I got when I cooked the broth too, so that makes mulukhiya unbelievably easy to throw together.

Mulukhiyah ingredients:

The chicken stock is what we will use to cook our mulukhiya in.

I always always use frozen mulukhiyah. Some people might be scandalized by that, but it’s so much more convenient and easy! It tastes great too!

I like to use two bags of mulukhiyah so that I have a big pot of goodness, because leftovers taste amazing.

I also add a diced onion, and a very commonly added flavoring agent in the Middle East, which is sauteed fresh coriander and plenty of crushed garlic.

sauteed garlic and coriander in a skillet

This along with coriander powder, seven spice or mixed spice powder, and salt and pepper gives all we need as mulukhiyah has its own very distinct flavor.

One trick of my moms is to add an ice cube to the mulukhiya as it cooks, she says it reduces any excess sliminess. I have no idea if this is an old wives tale, but I do it anyway! It’s fun to carry on these traditions.

How to make mulukhiyah:

First prepare the chicken stock. Place all the stock ingredients in a large saucepan, from the chicken to the veggies to the spices, and cover with water until all the chicken is submerged.

Bring to a boil, and skim the foam from the surface and discard. Once the water has come to a rolling boil, reduce the heat to a simmer and simmer uncovered for 3-4 hours. You might need to skim the foam off a few times while cooking.

Once the time passes and the chicken has cooked through, strain the chicken stock over a colander. Place the strained chicken stock back in a saucepan, and pick out the chicken pieces from among the vegetables. You can discard the vegetables. Once the chicken has cooled enough to handle, remove the bone, and shred it into bite sized pieces. Set aside chicken.

Into the stock, add a diced onion, the spices, and frozen bags of mulukhiyah. The cool part is, you don’t need to thaw them. Over medium heat, let the mulukhiyah simmer and melt, and heat through. Add the shredded chicken back in, and just as the mulukhiya is about to boil, turn off the heat. You are done!

large pot of mulukhiyah

What to serve with:

Always fresh lemon juice, and lots of it. Don’t add it to the pot on the heat, but serve it on the side for everyone to put as much as they want.

Another thing I love serving with is pickled red onions. All you need is to take a small red onion, dice it finely, and place in a bowl and cover with apple cider vinegar. Store in the fridge until ready to use- the longer you store the more pickled it’ll taste so I like making this a couple hours in advance.

Of course, we love serving mulukhiyah with vermicelli rice. I have a great post on how to make it here– it’s so simple and the perfect accompaniment.

complete molokhia stew with rice and pickled onions on the side

Mulukhiyah

This classic Middle Eastern dish is a delicious soupy vegetable dish made with Jew's Mallow, a distinctive tasting leafy green. It's cooked with chicken broth, and is utteerly comforting.
Print Pin
Rate
Course: Main Course
Cuisine: Middle Eastern
Keyword: middle eastern, stew
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 6 people
Calories: 300kcal
Author: Farah Abumaizar

Ingredients

For the chicken broth (or can substitute about 4 cups of chicken broth of choice)

  • 1 whole chicken, cut into pieces (I usually get a smaller chicken, 1 kg or around 2-2.5 pounds)
  • 2 onions, cut into wedges
  • 5-6 peeled garlic cloves
  • 1 bunch coriander(cilantro) or parsley
  • handful assorted veggies cut into chunks, like one carrot, one bulb fennel, etc. optional
  • 2 bay leaves
  • 3-4 cloves
  • 3-4 whole cardamom pods
  • big pinch salt and pepper
  • 1/2 tsp cinnamon powder or 1 cinnamon stick
  • big pinch seven spices or mixed spices

For the mulukhiyah:

  • 1 onion, chopped
  • 2 bags frozen mulukhiya each bag is 400 g (15oz)
  • 1/2 tsp ground coriander
  • 1/2 tsp mixed spices or seven spices
  • salt and pepper to taste
  • 1 ice cube (optional)
  • 1 tbsp olive oil
  • 1 bunch coriander (cilantro) chopped
  • 8-10 garlic cloves, crushed
  • fresh lemon juice for serving

Instructions

For the chicken broth:

  • Place all the ingredients for the broth in a large pot, then add enough room temperature water to just cover everything.
  • Bring to a boil over medium heat, then reduce to a simmer.
  • Skim off the foam that accumulates on top and discard. You may have to do this several times during the cooking process. Simmer for 3-4 hours. Chicken will be cooked through, and you'll have a flavorful stock.
  • Once stock is ready and chicken is cooked, Strain the chicken stock to separate chicken from the broth. Pick out the chicken pieces from the cooked vegetables and discard the veggies. Set chicken aside until chicken has cooled enough to handle, then use your hands to debone and shred the chicken into pieces. Set aside shredded chicken for now.

For the mulukihya:

  • Place the chicken stock back into a large saucepan. On medium heat, add the diced onion, the bags of mulukihya (you don't need to thaw them), the ground coriander, mixed or seven spices, and a big pinch of salt and pepper.
  • Add the ice cube (optional), and return the shredded chicken to the pot and bring mixture to a simmer. Simmer for five minute or so until mulukihya has completely melted and warmed through, and is just about to come to a boil. Don't let it boil, or it'll turn slimy.
  • While mulukihya is simmering, place olive oil in a skillet, and heat on medium. Add the chopped coriander and crushed garlic, and sauté for a couple minutes until garlic just turns light golden brown. Add this mixture to the mulukhiya stew, and stir through. Taste for seasoning and adjust.
  • If you like the mulukhiya thinner, you can add a little more broth. Serve with rice, and lemon juice on the side.

Notes

For an extensive post on making chicken broth, check this recipe.
Can substitute the whole spices, and powdered spices, and vegetables for the chicken broth for any of your choice.
For a side vermicelli rice recipe, check out this post.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 300kcal

Molokhia- Middle Eastern Stew by everylittlecrumb on Jumprope.

Did you like this recipe? You might like:

Middle Eastern Okra Stew- Bamia

Lebanese Spinach Stew

Fasoolia Baida- Middle Eastern White Bean Stew

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Main Meals, Recipes

Previous Post: « Lazy Cake
Next Post: Oreo Truffle Stuffed Cookies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get more stuff

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

we respect your privacy and take protecting it seriously

FeedFeed

Featured Recipes

Nana tea

Halal Guys Chicken and Rice

Aish El Saraya

Instant Pot Enchilada Soup

Death By Chocolate Zucchini Bread

More

Footer

everylittlecrumb

Farah Abu Maizar | Food Lover
Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
- Make the salsa by mixing together all the salsa ingredients and placing bowl in fridge while you make the salmon.
- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
.
.
.
.
.

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #tiramisu #birthdaytreat #dessertbae #dessertoftheday #scoop #foodstyling #foodstylingandphotography
Easiest at home crusty bread with a great open cru Easiest at home crusty bread with a great open crumb texture. It’s the no knead bread from @breadin5 and has yet to fail me. Check my story for the step by step, and swipe for a video reveal.

Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
.
.

.
.
.

#damnthatsdelish #foodfluffer #thebakefeed #feedfeed #tastingtable #forthemaking #BHGfood #foodblogfeed #bakedfromscratch #bakinglove #f52grams #foodbloggerpro #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #bread #instayummy #kitchn #huffposttaste #food #dough #foodie #nokneadbread #homemadebread #doughter
Good morning! With dine in still closed in Saudi, Good morning! With dine in still closed in Saudi, Friday pancakes are fast becoming a tradition. And honestly, I don’t think I’ve had better pancakes at any restaurant recently! The easiest, fluffiest diner style pancakes are a huge hit in our family, find the recipe below adapted from @allrecipes . I like to barely warm the oven (110C or so) and keep the finished pancakes in a pan in the oven until I’m done with all the batter so they stay warm and perfect 👌🏼.

Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
.
.
.
.
.
#pancakes #pancakerecipe #blueberrypancakes #maplesyrup #breakfast #morningslikethese #fridaymorning #flatlay #foodfluffer #breakfastrecipes #breakfastfood #breakfastofchampions #pancakelover #food #foodtography #foodtographyschool #foodphotography #delish #foodphotos #weekendbreakfast #eatingathome #recipeoftheday #foodporn #foodflatlay #blueberries #trayoftheday
One of my photos from my shoot @tackle.baks . How One of my photos from my shoot @tackle.baks . How insane does this tom yum soup look? For those who haven’t tried this casual seafood spot yet, you really should! The food is great and priced very reasonably, and they have some menu items I’m obsessed with like their crispy fish burger, the salmon poke salad and the creamy truffle shrimp👌🏼. They currently have a delivery offer going for only 5SAR on HungerStation, so no time like the present! Have I tempted you with this photo of the tom yum soup? I’m hungry just writing this caption🤤.
.
.
.
.
.
#soup #tomyum #tomyumsoup #food #foodphotography #canonphotography #canon #seafood #seafoodlover #shrimp #delish #beautifulcuisines #foodtographyschool #foodtography #foodblogger #instayum #lonelyplanetfood #dametravelerfoodie #soupseason #restaurantphotography #khobar #tastemade #tastingtable #foodfluffer
I wanted to take a really pretty photo of the choc I wanted to take a really pretty photo of the chocolate fondants and post it with the recipe but I gave into peer pressure and am posting the recipe with this horribly lit and not at all beautifully set up video🤷🏻‍♀️. At least the video really demonstrates how gooey and perfect the center of these chocolate lava cakes are, and how unbelievably delicious they are. You won’t believe how easy it is to make these! And you may never order this at a restaurant again! You can even use muffin cups instead of ramekins. Save this recipe for when you want to be extra fancy with your dessert 👩‍🍳 I looked at a bunch of recipes online and compiled my favorite steps from each, this is most influenced from @gordongram 

Ingredients:
For greasing the ramekins:
1 tbsp melted butter
1 tbsp cocoa powder

For the fondants:
1 stick butter 115 g
2 eggs
2 egg yolks
170 g chocolate bittersweet chocolate (I used Lindt 70%)
1/2 cup caster sugar or regular sugar
Pinch salt 
3 tbsp flour (41g)
25 g butter melted

Method:
-Spray ramekins with nonstick spray, then dust with cocoa powder and shake until evenly coated, or brush inside of ramekins with melted butter, chill into butter sets, grease again with more melted butter and dust with cocoa powder (Gordon Ramsay’s fancy method)

-Melt together the butter and chocolate over a pan of simmering water (Bain marie ). Set aside melted chocolate to cool for 10 minutes.

-In an electric mixer, whisk the eggs, egg yolks, and sugar until thick and pale about 3-4 min. Sift in the flour and beat again until mixed.

-Pour melted chocolate into the egg mixture in 3 additions, mixing well between each until combined.

-Pour fondant batter evenly into prepared ramekins. If baking immediately, let them chill in the fridge while you preheat the oven to 200C. You can also store in the fridge for up to two days before baking.

- Bake 10-12 minute or until top just looks set. If using muffin pans, they’ll take less time, 8-10 minutes. Remove from oven and cool 1 minute before inverting onto a plate. Enjoy immediately with vanilla ice cream and berries!
I can’t stop myself from craving over the top de I can’t stop myself from craving over the top decadent desserts when it’s cloudy and a little chilly. One of my favorites in Bahrain is @joesbahrain ‘s sticky date cake that comes swimming in a pool of caramel sauce. It’s a drool worthy dessert! Their warm chocolate brownie is also unbelievable. I always end up confused on which to order and usually give in to ordering both 😂. Their coffee pairs perfectly with either👌🏼. Definitely miss this spot and wish I could be dining outdoors @theavenuesbh now indulging on this ultimate treat. Do you agree with my review? 
.
.
.
.

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #datecake #caramel #stickytoffee
Load More... Follow on Instagram

Copyright © 2019 on the Seasoned Pro Theme