How to Make Lebanese Molokhia (Mloukhieh with Chicken)

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.

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.

Ingredients

For the chicken and broth

• 1 whole chicken, about 1.5 kg (3.3 lb), or 1 kg (2.2 lb) bone-in thighs
• 2.5 liters (10 cups) water
• 1 onion, peeled and halved
• 2 cinnamon sticks
• 3 bay leaves
• 4 cardamom pods, lightly cracked
• 1 teaspoon whole allspice berries
• 2 teaspoons salt

For the molokhia

• 1 kg (2.2 lb) fresh molokhia bunches, or 500 g (1.1 lb) frozen whole leaves, or 150 g (5 oz) dried leaves
• 3 tablespoons olive oil or ghee
• 10 garlic cloves, crushed with a little salt
• 1 bunch fresh coriander (cilantro), about 50 g (2 oz), finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon seven spice (baharat)
• Juice of 2 lemons, about 90 ml (6 tablespoons), plus more to taste
• Salt to taste

To serve

• Lebanese vermicelli rice made with 400 g (2 cups) rice
• 1 large onion, finely chopped, soaked in 120 ml (1/2 cup) white or apple vinegar
• 2 pita breads, torn and toasted or fried until crisp
• Lemon wedges

Instructions

1. Prepare the leaves. For fresh bunches, pick the leaves off the stems (discard the stems), rinse in several changes of water and spread on a towel to dry for 30 minutes. For dried leaves, crumble lightly, soak in warm water for 15 minutes, then lift out into a colander and rinse until the water runs clear, which removes grit. Frozen leaves can go in straight from the bag.
2. Put the chicken in a large pot with the water, onion, cinnamon, bay leaves, cardamom, allspice and salt. Bring to a boil over high heat and skim off the grey foam for the first 5 minutes.
3. Lower the heat so the broth just simmers and cook, partly covered, for 50 to 60 minutes, until the leg pulls away easily from the body.
4. Lift out the chicken, let it cool for 10 minutes, then pull the meat into large shreds, discarding skin and bones. Strain the broth; you should have about 2 liters (8 cups).
5. Make the taqliyeh. In a wide heavy pot, warm the olive oil or ghee over medium heat. Add the garlic and stir for about 1 minute, until fragrant and barely golden. Add the chopped coriander and ground coriander and stir for 1 minute more until it darkens and smells sweet. Do not let the garlic brown.
6. Add the molokhia leaves and turn them in the garlic mixture for 2 to 3 minutes, until they wilt and turn deep green.
7. Pour in 1.5 liters (6 cups) of the hot broth and add the seven spice. Bring to a boil, then lower to a steady simmer for 20 minutes for fresh or frozen leaves and 25 to 30 minutes for dried, until the leaves are tender. Add more broth if you like it soupier.
8. Return the shredded chicken to the pot, stir in the lemon juice and simmer for 5 more minutes. Taste and add salt or lemon. The broth should be savory with a clear lemony edge.
9. Serve in deep plates: rice first, then leaves and broth, then chicken. Pass the vinegar onions, toasted bread and lemon at the table.

Tips for the best molokhia

• Dry fresh leaves well before frying them in the garlic, or they will spit and steam instead of absorbing the flavor.
• Keep the simmer gentle after the leaves go in. A hard boil makes them stringy and slimy.
• Soak the chopped onion in vinegar at least 30 minutes before serving so it softens and turns slightly sweet.
• Lamb shoulder in chunks is the other classic. Simmer it about 1 hour 30 minutes before adding it to the leaves.

How to serve and store

Molokhia is a one-plate meal, so it only needs the rice, onions and bread. Leftovers keep in the fridge for 3 days; the leaves thicken overnight, so loosen with a splash of water or broth when you reheat. It freezes well for up to 3 months without the chicken. Store the rice separately.

To dry your own leaves for winter, spread picked leaves in a single layer on a clean cloth in a shaded, airy spot for 3 to 5 days until they crumble, then keep them in a sealed jar.

Good olive oil and a reliable seven spice make the base of this stew. Zeit Boulos presses olive oil in Jounieh, and Al Najjar Modern Mills in the Bekaa packs grains and pantry staples for the rice side.

Frequently Asked Questions