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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.
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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


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


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.


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!


Calories: 300kcal