Mlookhiyeh, also known as mulukhiyah or mloukhieh, is a traditional Middle Eastern dish made from the leaves of the jute plant, which are simmered into a thick, flavorful stew. The dish has deep cultural significance and is enjoyed across many countries, with variations in Egypt, Lebanon, Palestine, Syria and Jordan. The tender, earthy leaves are typically cooked with garlic, coriander, and a rich broth, often served over Vermicelli rice or with flatbread.
What does Mlookhiyeh Taste like
Mlookhiyeh has a unique and distinct flavour that can be described as earthy, slightly vegetal, and savory. The texture is rich and silky, with the jute leaves creating a somewhat slimy consistency when cooked, similar to okra. This texture is part of what makes the dish so comforting and satisfying (and for me it’s the best part!)
The flavor of the leaves themselves is subtle, but they absorb the spices and seasonings they’re cooked with, Specifically garlic, coriander, and allspice, giving the dish its warm, aromatic notes. The broth or stock used will also impart its own flavour from variations including chicken, beef, or lamb. The finishing touch of either fresh lemon juice &/or hot sauce is essential to completing the flavours of this dish. The broth is transformed when it’s hit with the citrus and the tang will make you want to go back in for another bite.
Can I make this without the chicken?
Absolutely! Mlookhiyeh can actually easily be made without any meat at all- just use a vegetable broth. The choice of protein is totally up to you and chicken can be swapped out for beef or lamb. When I’m not making it with chicken, I love using beef or veal shank in my mlookhiya. In this case, there’s no need to remove the beef and bake it in the oven. Simply stew the beef until it’s tender and add in the frozen mlookhiyeh in that last 15 minutes or so.
Where do I find these ingredients?
Some people prefer to use fresh, dried mlookhiyeh leaves to make this dish authentically. However, it’s not always easily accessible especially if you’re living in North America. The good news is that it should be stocked at most middle eastern or some international grocery stores in the freezer section.
One spice I use often for my middle eastern recipes is Middle Eastern seven-spice which is an aromatic spice blend that includes cinnamon, allspice, black pepper, coriander, cumin and cloves. You can also purchase this from a local middle eastern market or on amazon by clicking here.
Spinach in Mlookhiyeh?
Spinach is definitely not traditionally added to mlookhiyeh. My mom has always made it with a little bit of spinach and I love how it tastes, hence why I also include it. She says it adds a fresh element to the stew especially when relying on the frozen packs of mlookhiyeh. It also packs in some extra nutrients, so why not!
Fun Fact
The name for Mlookhiyeh comes from the Arabic word mulukiya, which translates to “royal” or “fit for a king.” This refers to the dish’s esteemed status in ancient times, where it was considered a delicacy often reserved for royals or the elite- You know something is gonna be real good when it used to be reserved for kings & queens.
Mlookhiyeh (mlookhia)
Mlookhiyeh, also known as mulukhiyah or mloukhieh, is a traditional Middle Eastern dish made from the leaves of the jute plant, which are simmered into a thick, flavorful stew. The dish has deep cultural significance and is enjoyed across many countries, with variations in Egypt, Lebanon, Palestine, Syria and Jordan. The tender, earthy leaves are typically cooked with garlic, coriander, and a rich broth, often served over rice or with flatbread.
Ingredients
Chicken Broth
Chicken
Mlookhiyeh
'Tasha'
Finishing Touches
Instructions
-
In a large pot, heat some ghee and add chicken quarters, whole garlic cloves, seven-spice, a whole onion, bay leaves, cinnamon stick, cardamom pods, and salt. Cover with water and let it simmer on medium heat for about 45 minutes to 1 hour, skimming off any scum that rises to the surface.
-
Once the broth is ready, remove the chicken quarters and set them over a wire rack to drain any excess moisture.
-
Pre-heat the oven to bake at 420°F
-
In a small bowl, combine olive oil, paprika, black pepper, and salt. Brush this mixture over the chicken, then bake for about 35-45 or until golden and crispy.
-
Add about 2-3 handfuls of spinach to a food processor and blitz until spinach is very finely chopped. It should amount to approximately 1 cup chopped spinach.
-
Strain the chicken broth you made so it's just the liquid gold. Add 2 cups of this broth back to the pot and bring it up to a boil.
-
Reduce the heat to medium so it's at a gentle simmer and add in the mlookhiyeh and the finely chopped spinach. Add salt and pepper to taste along with optional bouillon cube. Allow mlookhiyeh to simmer for about 10-15 minutes on a gentle medium heat- make sure not to boil the mlookhiyeh.
-
For the 'Tasha', heat ghee in a small pan and sauté minced garlic for 30-60 seconds. Add chopped cilantro and sauté for another 30-60 seconds. Add this garlic-cilantro mixture to the mlookhiyeh in the last few minutes of cooking.
-
Serve with a generous squeeze of fresh lemon juice, and other optional garnishes like jalapenos and hot sauce.
Note
- You will likely have some left-over chicken broth. Use it to cook the rice you will pair with the mlookhiyeh or freeze for later use!
- Baking Temperature: Some ovens burn hotter than others and I notice mine doesn't burn as hot so I find baking the chicken at 420 is perfect to get my chicken crispy. Feel free to use this as a range so you can adjust the baking temperature to suit the tendency of your oven.
