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 utterly comforting.
Servings 6 people
Calories 300kcal
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 teaspoon 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 teaspoon ground coriander
- 1/2 teaspoon mixed spices or seven spices
- salt and pepper to taste
- 1 ice cube (optional)
- 1 tablespoon 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
Ingredient notes
- Chicken stock is the traditional base, usually made with a whole chicken, onions, spices, and herbs. Using homemade stock adds the best flavor, but store-bought or bouillon cubes also work.
- Bone-in chicken gives richer flavor and the meat can be shredded back into the stew.
- Frozen mulukhiyah leaves are the most convenient option and taste just as good as fresh. No need to thaw before adding to the pot.
- Garlic and fresh coriander sautéed in olive oil are essential flavor boosters and should be added right at the end.
- Lemon juice is always served on the side and balances the earthy flavor of the stew.
- Simmer the stock gently and skim off foam for a clean, flavorful broth.
- Don’t let the mulukhiyah boil once added — it can turn slimy. Heat just until warmed through.
- Avoid over-stirring to keep the texture smooth.
- Add the garlic-coriander sauté at the very end to preserve its fragrance.
- A squeeze of lemon is essential — never skip this finishing step.
- Optional: adding an ice cube while cooking is a traditional trick said to reduce excess sliminess.
- Store leftover mulukhiyah in an airtight container in the fridge for up to 3 days.
- The flavor deepens overnight, so it tastes even better the next day.
- Reheat gently on the stovetop over low heat to preserve the texture.
- Can be frozen for up to 2 months — thaw overnight in the fridge before reheating.
Nutrition
Calories: 300kcal