{"id":6498,"date":"2026-10-17T04:52:28","date_gmt":"2026-10-17T09:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-molokhia\/"},"modified":"2026-10-28T14:37:05","modified_gmt":"2026-10-28T19:37:05","slug":"how-to-make-lebanese-molokhia","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/es\/how-to-make-lebanese-molokhia\/","title":{"rendered":"How to Make Lebanese Molokhia (Mloukhieh with Chicken)"},"content":{"rendered":"

Lebanese mloukhieh keeps the jute leaves whole, cooks them in a light chicken broth with garlic and coriander, and finishes everything with lemon. It is a generous summer lunch that feeds a crowd.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n
Prep time<\/th>\n30 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n1 hour 30 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n6<\/td>\n<\/tr>\n
Difficulty<\/th>\nMedium<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Molokhia (mloukhieh in Lebanese Arabic) is the name of both the leafy green, jute mallow, and the stew made from it. In Egypt the leaves are minced into a smooth, silky soup. In Lebanon they stay whole, so the dish looks like a dark green stew of leaves in a clear, garlicky broth with pieces of chicken or lamb.<\/p>\n

Families cook it in summer when the leaves are sold in big bunches at the market, and they dry a good supply on sheets in the sun so it can be made all winter. The classic plate is layered: vermicelli rice, then the leaves and broth, then shredded chicken, with a spoon of onions soaked in vinegar and toasted bread on the side. The sharp onions and lemon are what make it taste Lebanese.<\/p>\n

Ingredients<\/h2>\n

For the chicken and broth<\/h3>\n