Mloukhieh (Chicken and Jute Leaf Stew)
A comforting green stew of jute mallow leaves cooked in chicken broth with lots of garlic and cilantro. Served over rice with shredded chicken and a bowl of onions soaked in vinegar or lemon.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the chicken broth
Put the chicken, water, onion half, cinnamon, bay leaves, cardamom and 1 teaspoon of salt in a large pot. Bring to a boil and spoon off the foam. Turn the heat down and let it bubble gently for 1 hour.
Get the leaves ready
While the broth cooks, rub the dried leaves between your hands to break them a little. Put them in a bowl of warm water for 10 minutes, then drain and squeeze dry. (If you use frozen leaves, just let them thaw.)
Shred the chicken
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Fry garlic and cilantro
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Cook the leaves
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Finish
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Serve
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Make the chicken broth
Put the chicken, water, onion half, cinnamon, bay leaves, cardamom and 1 teaspoon of salt in a large pot. Bring to a boil and spoon off the foam. Turn the heat down and let it bubble gently for 1 hour.
Get the leaves ready
While the broth cooks, rub the dried leaves between your hands to break them a little. Put them in a bowl of warm water for 10 minutes, then drain and squeeze dry. (If you use frozen leaves, just let them thaw.)
Shred the chicken
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Fry garlic and cilantro
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Cook the leaves
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Finish
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Serve
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The Story Behind the Dish
Jute mallow has been eaten in the eastern Mediterranean since the time of the pharaohs. The name mloukhieh is often linked to the Arabic word for 'royal', and stories say it was once a food for kings.
In Egypt the leaves are chopped into a smooth, silky soup. In Lebanon, cooks prefer whole leaves, cooked in chicken broth with garlic and cilantro, which gives a thicker stew to eat over rice.
⭐ Why It's Famous
It is a true home dish that many Lebanese people remember from their grandmother's kitchen.
💡 Fun Fact
Lebanese families buy fresh jute leaves in summer and dry them on rooftops so they can cook mloukhieh all winter.
Lebanon, Egypt and the Levant
33.89°N, 35.50°E
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